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 different Kool-Aid flavors like cherry, grape, or lemonade for unique taste experiences.
- For a creamier texture, use half-and-half instead of milk.
- Add finely chopped fruits for extra texture.
- Freeze in popsicle molds for a kid-friendly summer treat.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 32gProtein: 2.5gFat: 2.5gSaturated Fat: 1.5gCholesterol: 10mgSodium: 35mgSugar: 30g
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