Colorful, zesty, and sweet, this homemade Rainbow Sherbet is an easy no-churn frozen dessert made with orange, lime, and pink lemonade flavors.

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1. Add the orange juice concentrate and orange zest to a medium bowl.

2. Add the limeade concentrate and lime zest to a second medium bowl.

3. Add the pink lemonade concentrate and lemon zest to a third medium bowl.

4. In a large bowl, beat the cold heavy cream with a hand or stand mixer until stiff peaks form.

5. Add the sweetened condensed milk to the whipped cream and gently fold to combine without deflating the cream.

6. Add one-third of the whipped cream mixture to each bowl of juice concentrate and gently fold each flavor until combined.

7. Cover each bowl tightly with plastic wrap and refrigerate until semi-frozen and soft-serve consistency, about 2 hours.

8. Scoop portions of each flavor into a 9×5-inch loaf pan and spread into a smooth, compact layer.

9. Cover and freeze until completely firm, at least 6 hours.

10. Scoop and serve.

For brighter colors, add 1–2 drops of food coloring to each juice concentrate bowl before folding in the whipped cream.

Fold gently to keep the sherbet light and creamy.

Store covered in the freezer.