Sherbet, or "sherbert" as colloquially written on this vintage recipe card, is a nostalgic frozen treat that bridges the gap between ice cream and sorbet. This recipe comes from the kitchen of Esther and uses simple ingredients to create a fruity, creamy dessert perfect for summer days. Originating from the Persian word "sharbat," this cold refreshment traveled through the Middle East and Europe before becoming popular in American households, especially in the 20th century. The use of Kool-Aid reflects mid-century U.S. kitchen creativity, combining convenience with flavor variety for a budget-friendly dessert.
Ingredients
- 2 cups milk
- 1 cup sugar
- 1 pkg unsweetened Kool-Aid (any flavor)
Instructions
Step 1: Combine Ingredients
- Pour 2 cups of milk into a blender.
- Add 1 cup of sugar.
- Add 1 package of unsweetened Kool-Aid (your choice of flavor).
Step 2: Blend
- Blend all ingredients for 1–2 minutes until smooth and fully mixed.
Step 3: Freeze
- Pour the mixture into a loaf pan or ice cube trays.
- Place in the freezer for at least 4 hours or overnight, until solid.
Tips
- Try flavors like grape, orange, or lemonade for variety.
- Substitute part of the milk with cream for a richer texture.
- For a tangy twist, add 1 tablespoon of lemon juice.
- Blend in frozen fruit for added flavor and natural sweetness.
- Use dairy-free milk (like almond or coconut) for a vegan version.
Transcription of the Original Recipe
Read or copy the transcription
Here's what's cookin' Serves: kissin' wears out cookin' don't Recipe from the kitchen of Esther Sherbert Put 2 C Milk, 1 C Sugar, 1 pkg. unsweetened *Kool Aid in blender. Mix a few minutes. Pour into pan or loaf or ice tray and freeze. * Any flavor.
From Transcription to Instructions
Thanks for pulling out Esther’s little recipe , the original directions are delightfully brief: combine the milk, sugar and a packet of unsweetened Kool‑Aid, “mix a few minutes,” then pour into a pan or ice tray and freeze. Our instructions keep that same method but break the steps into a clearer order: blend about 1–2 minutes until smooth, pour into a loaf pan or ice cube trays, and freeze at least 4 hours or overnight until solid. We didn’t change the recipe , we just spelled out how long to blend and freeze so you won’t be wondering what “a few minutes” really means while you’re scooping.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 32gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 8mgSodium: 40mgPotassium: 125mgSugar: 31gVitamin A: 90IUCalcium: 110mgIron: 0.1mg
