In a large bowl, combine whole milk, whipping cream, granulated sugar, and citrus vodka, whisking until sugar dissolves. Cover bowl and refrigerate for at least 12 hours, or overnight.

In a blender or the bowl of a food processor, purée raspberries, granulated sugar, and lemon juice until smooth. Pass purée through a fine mesh strainer to remove the seeds. Cover and refrigerate overnight.

Whisk chilled ice cream base briskly to recombine. Pour into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes, or until consistency resembles soft serve ice cream.

Portion churned ice cream base into 3 small bowls.

Into the first bowl, fold raspberry purée, lemon zest, and pink gel food coloring. Mixture will be very thin, like a melted milkshake.

Into the second bowl, fold orange juice, orange zest, and orange gel food coloring.

Into the third bowl, fold lime juice, lime zest, and green gel food coloring.

Freeze bowls for 15 minutes. Stir each flavor, scraping the sides of the bowl and mixing frozen crystals back into the base. Repeat every 15 minutes, until all flavors reach the consistency of a thick milkshake. (I repeated this step 4 times over the course of 1 hour.)

Scoop sherbets into a freezer-safe container in alternating spoonfuls, creating a layered rainbow pattern.* Do not stir.

Freeze 2-4 hours prior to serving, or until sherbet reaches a scoopable consistency.

Store homemade rainbow sherbet in the freezer for up to 1 month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.