This is one of my absolute favorite treats! It’s only 3 ingredients, it’s super easy to make and it’s always a crowd pleaser (seriously!). I was first introduced to party sherbet when I married my husband. His family has it at their family parties- bridal showers, birthdays, family dinners, etc. It quickly became a favorite! I hadn’t ever been much of a sherbet person (which I always pronounced sher-beRt, and after googling it I guess that’s a fairly common mispronunciation) so when I first was offered it I wasn’t sure if I would like it. But this is so different from other sherbets I have had which are usually overly surgary sweet and a little fake-tasting. The party sherbet is really so refreshing and has a nice tartness from the pineapple base that cuts the sweetness. When we have it I usually have to get seconds.
We were at a birthday party on Friday and my friend brought out some of this sherbet. That’s when I realized that calling it party sherbet is a family thing, because I told her with excitement it’s party sherbet and she was a little confused and told me it was pineapple sherbet with raspberries and bananas. They are the only other family I know that makes it. Her mother-in-law told me they love to have it at their family gatherings too. Maybe it’s a Utah recipe, because I certainly had never had it before I came here.
I love the name party sherbet because it really is perfect for parties. It was so yummy and it had been too long since I had made some so I bought the ingredients and made it the next day. The basic recipe calls for raspberries and bananas with the pineapple sherbet but you can change it up by using different berries like blackberries or blueberries. I used fresh raspberries because they were on sale but you can use a bag of frozen raspberries or even frozen mixed berries. Also, we almost always add walnuts to the mixture. I love the extra crunch from the nuts, but you can leave them out. This looks really cute served in a small clear plastic cups. You can pre-scoop the sherbet into the cups and put them on a tray in the freezer and then they are ready for larger crowds.
1 container pineapple sherbet (1.5 quart)
2 packs (6 oz. each) fresh raspberries or equivalent frozen
2 large bananas sliced (or more to taste)
1/2 cup chopped walnuts (optional)
You’ll need your sherbet to be fairly soft to mix in the ingredients so allow it to thaw on the counter for 30 minutes to an hour depending on how warm your kitchen is. Once the sherbet is a good soft consistency, rinse your berries and slice the bananas. In a large mixing bowl, gently mix the raspberries into the sherbet. As you mix it the sherbet will turn a nice pink color from the raspberries. Mix until well combined. You can choose to break them up more or leave the raspberries more whole. Add the sliced bananas, and combine. Pour the entire mixture into a large tupperware container. Place into the freezer and refreeze. When you are going to serve the sherbet again allow it to thaw slightly for easier scooping.