For sure, you still remember the technicolor treat of childhood!
Rainbow sherbet belongs to a very specific kind of childhood memory. Those cheerful swirls of orange, pink, and yellow weren’t just dessert; they were light, fruity, and unapologetically colorful spectacle that made the hundred sticky summer afternoons of our younger selves way, way more fun.
The nostalgia still holds up to this day. The swirl of citrusy orange, lush mango, and tart raspberry still carries the same carefree energy. Only now, the recipe slips in a small, grown-up twist: a scoop of Sunwarrior Yerba Mate + Matcha Superblend.
Yerba mate does contain caffeine, which might sound surprising in something as playful as sherbet. But unlike the sharp jolt that often comes with coffee, yerba mate’s caffeine is known for feeling smoother. Traditionally enjoyed for its ability to support alertness and focus, it tends to offer a steadier lift—one that feels balanced rather than overwhelming. In a recipe like this, that gentle energy sits quietly in the background, without the jittery feeling or sudden crashes that stronger caffeinated drinks sometimes bring.
The result is something delightfully familiar, yet subtly elevated. A childhood classic, still dressed in its rainbow stripes, but with a touch of sophistication that feels perfectly at home in the present.
Ingredients
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1 cup oranges
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1 cup mangoes
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1 cup raspberries
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1 cup pineapples
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3 tablespoons lime juice
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1/2 cup coconut cream
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1/4 cup maple syrup
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3 teaspoons vanilla extract
Instructions
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Puree the oranges in a high-speed blender until very smooth. Strain through a fine mesh strainer to remove seeds or fibers. Repeat the same process for mangoes and raspberries. (You should end up with 1 cup orange puree, 1 cup mango puree, and 1 cup raspberry puree.)
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In a blender, make the sherbet base by combining pineapples, coconut cream, maple syrup, vanilla extract, lime juice, and Sunwarrior Yerba Mate + Matcha Superblend. Blend for 20-30 seconds until smooth and well combined.
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Pour the sherbet base into three equal portions in separate bowls.
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Add one fruit puree to each bowl and mix well. Taste each mixture and adjust sweetness with a small drizzle of maple syrup if needed.
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Pour all mixtures into a freezer-safe container. Use a knife or skewer to gently swirl 23 times to create a marbled effect.
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Freeze for 3-6 hours, or until the rainbow sherbet is firm and scoopable.
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Scoop into bowls or cones and enjoy!
