Keeping things chill today with this 5 ingredient Raspberry Peach Sherbet. It’s everyone’s favorite childhood icy cold treat, just made at home. The base is made with fresh frozen peaches and raspberries, sweetened condensed milk, orange juice, and a touch of lemon. Plus – this sherbet is naturally colored, so no weird food dies. And my favorite part? This super creamy, extra sweet, and fruity sherbet takes only minutes to prepare and requires no fancy ice cream machine. Plus, it’s pretty darn fun.
Homemade sherbet you guys! How fun is this? I wasn’t expecting to love this recipe so much, but I am really excited to share this…it’s super easy!
My brother Kai used to eat sherbet as a kid. He’d go with the rainbow flavored gallon size tub. I’d snack on it every so often, but it never really excited me much. I remember it tasting like some sugary, overly sweet ice cream.
Regardless, we all ate it occasionally…it totally reminds me of being a kid.
Fast forward to today, I couldn’t tell you the last time I had sherbet. But I randomly had the idea to make a homemade version. Honestly, it just sounded like it could be kind of fun and a little different from usual ice cream.
Plus easier to make, because it turns out that sherbet is so SIMPLE!
You literally need 5 ingredients for this recipe, two of them being peaches and raspberries!
Here’s how I make homemade sherbet
You’ll need frozen peaches and raspberries, about one can of sweetened condensed milk, orange juice, and a tiny squeeze of lemon.
Since peaches are at their prime right now…and I had a fresh box from Tenerelli Orchards (located outside LA). I decided I’d freeze my own peaches. These peaches are SO GOOD, so I’ve been looking for new ways to enjoy them. I’m using them in everything from salads, to dinners, to sweet desserts!
You can easily use store-bought already frozen peaches too, but fresh peaches are the way to go for BEST flavor. Plus, I love to leave the skin on my peaches.
Once the peaches are frozen the rest is quick.
Blend the frozen peaches with the sweetened milk, orange juice, and lemon juice until very smooth and creamy. It really helps if you have a high-powered blender or food processor for this.
If your mix is too thick to get it to blend, add additional sweetened milk or regular milk to help thin it out a little. Just don’t add too much.
Now make the raspberry sherbet. Do the exact same thing, except swap the peaches, and use frozen raspberries!
Swirl the two together
When you have both the peach and raspberry sherbet made, just swirl the two flavors together in a loaf pan and freeze!
You can eat the sherbet like soft-serve ice cream, but I love freezing the flavors together to get that pretty swirl!
Every spoonful is icy, but creamy too, and the fresh fruit flavors really shine through with hints of citrus. It’s completely addicting.
Suggestion? Make a double batch, because the clock is ticking away on summertime. Trust me, you’ll want to have this stashed in the freezer for the next month and a half.
Sherbet every day until it’s time to turn the oven on again!
Looking for other frozen summer recipes? Here are a few of my go-to’s.
Lastly, if you make these 5 ingredient Raspberry Peach Sherbet, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
5 Ingredient Raspberry Peach Sherbet
Calories Per Serving: 119 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1. In a blender, purée the peaches with 1/2 cup sweetened condensed milk, 1/4 cup orange juice, and 1 tablespoon lemon juice, scraping down the sides as needed until smooth and creamy. Spoon into a bowl and place in the freezer while you make the raspberry. 2. In the same blender, purée the raspberries with 1/2 cup sweetened condensed milk, 1/4 cup orange juice, and 1 tablespoon lemon juice until smooth and creamy.3. Alternating scoops, scoop both the peach and raspberry sherbert into a 9×5 inch loaf pan. Then, use a spoon to gently swirl the two together in 2-3 strokes. Cover and freeze until firm, at least 6 hours.
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To Freeze Your Own Peaches and Raspberries: slice the peaches and if desired peel them (I like to leave the skin on). Arrange the peaches on a baking sheet lined with parchment paper and freeze 4 hours or overnight. Do the same with the raspberries. Use as directed in the recipe.