Homemade Rainbow Sherbet!

My kids were recently complaining that they haven't been able to get rainbow sherbet in a long time.  With all the artificial flavors and colors, and the expense of going to Baskin Robbins for a scoop, it's not high on my list of priorities, dessert-wise.  I decided to attempt to make them some, and it worked perfectly.

Sherbet is actually not that bad for you. It's made with fruit juice and has the added benefit of added calcium from a little milk, which makes it much lower in fat than ice cream. I used natural colors to make it more of a rainbow. Because citrus is in season currently, I made lemon, lime, and orange sherbets from freshly squeezed fruit, but in the summer I could totally see myself making the classic raspberry, pineapple, and orange version instead.  If you are to make just one flavor, the lime is my top choice.

This was a super simple venture, and easy to substitute other flavors as desired. Don't worry when the mixture looks curdled! It turns into a soft, delicious treat once frozen. Each version makes about one quart, so even making one flavor would be fine if you're not serving a crowd. I spooned some of the extra sherbet into popsicle molds for a treat later on.

Orange Sherbet

1 3/4 cups freshly squeezed orange juice
3/4 cup sugar
1/2 tbsp gelatin
1/2 cup milk
Natural orange coloring, optional

Stir together the sugar and gelatin in a saucepan. Add the orange juice and heat, stirring, just until the sugar dissolves. Remove from heat and stir in the milk and coloring, if using (it will look curdled). Refrigerate until slightly chilled, about one-two hours, and then freeze in an ice cream maker.

Spoon into a large bowl, smoothing it onto one side, leaving room for the other two flavors alongside. Snap a tight fitting lid on and freeze until firm.

Lemon/Lime Sherbet

1 1/2 cups water
1/2 tbsp gelatin
3/4 cup sugar
1/3 cup freshly squeezed lemon or lime juice
1/2 cup milk
1/2 tsp zest
Natural coloring, if desired

Stir together the sugar and gelatin in a saucepan. Add the water and heat, stirring, until the sugar dissolves. Remove from heat and stir in the milk, juice, zest, and coloring, if desired (mixture will look curdled). Chill slightly, then freeze in an ice cream maker.

Spoon one flavor alongside the orange sherbet, snap the lid back on, and freeze until firm. Repeat with last flavor. Freeze until firm before scooping into bowls.

*For raspberry sherbet, strain frozen berries to remove seeds. Follow the recipe for orange sherbet, using raspberry purée instead of orange juice. For pineapple sherbet, use pineapple juice instead of orange. 

*If you chill the mixture overnight before freezing, it will set up like really soft, curdled jello.  No worries, heat it up for about 30 seconds in the microwave (not much, just to slightly melt it a bit), stir, and freeze as directed.