Make Sherbet

If you're looking for a delicious dessert that combines the creamy texture of ice cream with the fresh, fruity flavor of sorbet, sherbet is definitely the way to go. Orange, raspberry, lime, and rainbow are classic flavors, but you can make sherbet with any citrus or berry fruit by combining them with a milk or cream base. If you have an ice cream maker, you'll have a very easy time mixing up a tasty batch of sherbet, though you can also make it by hand. Keep in mind that frozen sherbet shouldn't be confused with Make Sherbet Powder, a fizzy sweet candy powder that is popular in Australia and the United Kingdom.

Ingredients

Orange Sherbet

• 1 cup (200 g) sugar
• Zest of 1 orange, finely grated
• ¼ teaspoon (1 ½ g) kosher salt
• 2 cups (473 ml) freshly squeezed orange juice
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon (5 ml) vanilla extract
• 1 ½ cups (355 ml) very cold whole milk

Lime Sherbert

• Zest of 2 limes
• ½ cup (118 ml) lime juice
• 2 cups (473 ml) half and half
• ½ cup (100 g) sugar

Raspberry Sherbet

• 3 cups (425 g) frozen raspberries, thawed until soft
• 1 ½ cups (355 ml) whole milk
• ¾ cup (150 g) sugar
• 1 ⅛ teaspoon (6 ml) lemon juice

Rainbow Sherbet

• 1 cup (237 ml) whole milk
• 1 cup (237 ml) heavy cream
• ¾ cup (150 g) sugar
• ⅛ teaspoon (1 g) salt
• 6 ounces (180 g) fresh raspberries
• ½ cup (118 ml) orange juice
• ⅓ cup (79 ml) lime juice
• Orange and green food coloring

Steps

Preparing Orange Sherbet

1. Combine all of the ingredients except the milk in a food processor. Add 1 cup (200 g) of sugar, the finely grated zest from one orange, ¼ teaspoon (1 ½ g) of kosher salt, 2 cups (473 ml) of freshly squeezed orange juice, 1 tablespoon (15 ml) of lemon juice, and 1 teaspoon (5 ml) of vanilla extract to the bowl of a food processor. Process the mixture for 1 minute, or until the sugar dissolves.
   • If you don’t have a food processor, you can use a blender to mix the ingredients.
   • You’ll need approximately approximately 2 pounds (907 g) of oranges to get the juice that you need.
2. Transfer the mixture to a bowl and add the milk. After you’ve mixed the ingredients in the food processor, pour the mixture into a large bowl. Add 1 ½ cups (355 ml) of very cold whole milk to the bowl, and use a whisk to blend all of the ingredients together.
   • It’s a good idea to chill the bowl that you’re mixing the sherbet in for 20 to 30 minutes in the refrigerator.
   • To make creamy sherbet, you must use whole milk. You can substitute half and half, though, if you want your sherbet to even creamier.
   • Make sure that the milk is chilled when you mix it into the other ingredients.
3. Chill the mixture for an hour. Once the sherbet ingredients are mixed, cover the bowl with plastic wrap. Place the bowl in the refrigerator, and chill it for at least 1 hour, or until the mixture reaches 40 degrees Fahrenheit (4 degrees Celsius) or below.
   • If you want to prepare the sherbet mixture the day before, you can refrigerate it overnight.
4. Process the mixture in an ice cream maker. When the sherbet mixture is cool enough, transfer it to your ice cream maker. Mix it according to the manufacturer’s instructions so the sherbet has the consistency of soft serve ice cream.
   • If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze it for approximately 6 to 8 hours, stirring every hour to achieve the soft serve texture.
5. Transfer the sherbet to a freezer-safe container and freeze until firm. After the sherbet has reached soft serve consistency, transfer it to a freezer-safe container. Cover it with the lid or plastic wrap, and freeze it until it is firm enough to scoop, which should take approximately 3 hours.
   • The recipe will make approximately 1 quart (946 ml) of orange sherbet.
   • A metal loaf pan works well as a freezer-safe container for the sherbet.

Mixing Up Lime Sherbet

1. Mix all of the ingredients. Add the zest from 2 limes, ½ cup (118 ml) of lime juice, 2 cups (473 ml) of half and half, and ½ cup (100 g) of sugar to a large bowl. Stir the mixture together until all of the ingredients are blended and the sugar has dissolved.
   • Chill the bowl that you plan to use to mix the ingredients in the refrigerator for about half an hour.
   • Make sure that the half and half is extremely cold before mixing it with the other ingredients.
   • If you want your lime sherbet to be green, you can add a few drops of green food coloring to the mixture to tint it.
2. Freeze the mixture in your ice cream maker. Once it is fully mixed, pour the sherbet mixture into your ice cream maker. Process the sherbet according to the manufacturer’s instructions until it reaches the consistency of soft serve ice cream.
   • If you don't have an ice cream maker, you can transfer the mixture into a freezer-safe container and freeze it for approximately 6 to 8 hours. Stir the mixture every hour to until you achieve the soft serve texture.
3. Place in a freezer-safe container to store in the freezer. After you’ve finished processing the sherbet in your ice maker, transfer it to a freezer-safe container. Cover it well with plastic wrap, and chill it in the freezer until you’re ready to serve it.
   • Any type of metal baking pan or loaf pan works well for storing the lime sherbet in the freezer.

Creating Raspberry Sherbet

1. Combine the raspberries, milk, and sugar in a food processor. Add 3 cups (425 g) of frozen raspberries that have been thawed until soft, 1 ½ cups (355 ml) of whole milk, and ¾ cup (150 g) sugar to the bowl of a food processor. Process the ingredients until the mixture is smooth.
   • If you don’t have a food processor, you can use a blender to mix the ingredients together.
   • Make sure that the whole milk is very cold when you mix the ingredients.
2. Strain the mixture. After you’ve blended the raspberry mixture, place a fine mesh sieve over a large bowl. Pour the raspberry mixture through the strainer to remove the seeds, and discard any solids left behind.
   • Make sure to press on the raspberry mixture with the back of a spoon to get all of the liquid out of it.
3. Mix in the lemon juice. Once you’ve removed the seeds from the raspberry mixture, add 1 ⅛ teaspoon (6 ml) of lemon juice to the bowl. Stir well to ensure that it’s fully incorporated.
   • For the best tasting sherbet, use freshly squeezed lemon juice.
4. Pour the mixture into an ice cream maker and mix. After all of the ingredients are mixed, transfer the sherbet mixture to your ice cream maker. Mix it for approximately 25 minutes or as directed by the manufacturer’s instructions until it reaches the consistency of soft serve.
   • If you don't have an ice cream maker, transfer the sherbet mixture to a freezer-safe container and freeze it for 6 to 8 hours. Be sure to stir it every hour until the sherbet reaches soft serve consistency.
5. Transfer the sherbet to a freezer-safe container and freeze until firm. When you’re finished mixing the sherbet in the ice cream maker, move it to a freezer-safe container. Cover the container, and allow the mixture to chill for approximately 4 hours in the freezer or until it is firm enough to scoop.
   • This recipes makes approximately 1 quart (946 ml) of raspberry sherbet.

Whipping Up Rainbow Sherbet

1. Heat the milk, cream, and sugar. Add 1 cup (237 ml) of whole milk, 1 cup (237 ml) of heavy cream, ¾ cup (150 g) of sugar, and ⅛ teaspoon (1 g) of salt to a small saucepan. Place it on the stove, and heat it over medium heat until the sugar dissolves, which should take 5 to 7 minutes.
   • Make sure to stir the mixture frequently as it heats to ensure that the sugar doesn’t stick to the pan and dissolves more easily.
2. Cover the mixture and chill for several hours. After the sugar has dissolved, remove the mixture from the heat and transfer to a bowl. Place the mixture in the refrigerator, and allow it to chill for at least 4 hours.
   • Be sure to cover the mixture with plastic wrap before placing it in the refrigerator.
   • You can prepare the milk base the day before and chill it overnight if you prefer.
3. Puree the raspberries and strain. Place 6 ounces (180 g) of fresh raspberries in a food processor, and process them until they are smooth. Next, pour the raspberry puree through a fine mesh strainer to remove the seeds. Set aside for the moment.
   • If you don’t have a food processor, you can process the berries in a blender.
   • If you want to prepare the raspberries ahead of time, make sure to cover them with plastic wrap and keep them chilled in the refrigerator.
4. Mix the milk base in an ice cream maker. When you’re ready to make the sherbet, pour the milk base into your ice cream maker. Churn the mixture according to the manufacturer’s instructions.
5. Transfer to a freezer-safe container and chill for an hour. After you’ve mixed the milk base in the ice cream maker, move it to a freezer-safe container. Place it in the freezer for an hour to firm it up.
   • Any type of metal baking pan will work well for freezing the ice cream.
   • Make sure to cover the container with a lid or plastic wrap before you place it in the refrigerator.
6. Divide the ice cream base in thirds. When the milk base has chilled properly in the freezer, remove the container. Separate it in three equal parts, and place each in a separate bowl.
7. Fold the orange juice, lime juice, and raspberry puree into separate bowls. To one part of the semi-frozen milk base, mix in ½ cup (118 ml) of orange juice and a few drops of orange food coloring. To another part of the milk base, add ⅓ cup (79 ml) of lime juice and a few drops of green food coloring. To the final part of the milk base, fold in the raspberry puree that you prepared earlier.
   • For the best tasting sherbet, use freshly squeezed orange and lime juice.
8. Transfer the sherbets to individual piping bags and chill. After you’ve thoroughly mixed each flavor of sherbet, place them in large, individual piping bags. Place the bags in the freezer, and chill for 30 to 35 minutes or until the sherbet reaches the consistency of soft-serve.
   • If you don’t have piping bags, place the sherbet in large, sealable plastic bags. Make sure to squeeze all the air out before sealing them. After the sherbet is frozen, you can snip off a corner of the bags for the next step.
9. Swirl the three flavors into a single freezer-safe container and freeze until firm. Once the sherbet flavors are chilled to the consistency of soft serve, use the piping bags to swirl the flavors into a single freezer-safe container for a rainbow effect. Return the sherbet to the freezer, and chill until it is firm enough to scoop.

Tips

• While these recipes specifically for the classic sherbet flavors of orange, lime, raspberry, and rainbow, you can use them as a basis for any flavor that you like. Other fruits to consider using for your sherbet include lemon, cherry, and pineapple.

Things You’ll Need

Orange Sherbet

• Food processor
• Large bowl
• Whisk
• Plastic wrap
• Ice cream maker
• Freezer-safe container

Lime Sherbet

• Large bowl
• Wooden spoon
• Ice cream maker
• Freezer-safe container
• Plastic wrap

Raspberry Sherbet

• Food processor
• Fine mesh sieve
• Spoon
• Ice cream maker
• Freezer-safe container
• Plastic wrap

Rainbow Sherbet

• Small saucepan
• Whisk
• Medium bowl
• Plastic wrap
• Food processor
• Fine mesh sieve
• Ice cream maker
• Freezer-safe container
• Wooden spoon
• 3 piping bags

Sources and Citations

See also

• Make a Fruit Sorbet
• Make Strawberry Sorbet
• Make Lemon Sorbet
• Make Easy Coconut Ice