This Kool-Aid Sherbert is such a fun summer treat for the kids. It’s easy to make and is always a big hit. Make this creamy and fruity treat for a refreshing dessert to your summer meal or a just for fun summer snack. Come on in and I’ll share the recipe with you…
Kool-Aid Sherbert
I have always loved sherbert over ice cream. I prefer the refreshing fruity flavor over creamy desserts.
Sherbert isn’t only a fun summer treat. It’s always a staple at holiday parties. What fun would punch be without sherbert floating around?
This Kool-Aid Sherbert can be any Kool-Aid flavor that you want it to be. With so many flavors available now, you can enjoy endless sherbert possibilities.
What is the Difference Between Sherbert and Sorbet?
- Sorbet is typically made of fruit and sugar. Sherbert has the additional ingredient of cream.
How Long will Homemade Sherbert last in the freezer?
- Homemade Sherbert will last about 1 month in the freezer. After that it might get too icy.
How Long will it take to freeze Homemade Sherbert?
- Depending on your freezer settings, Homemade Sherbert will take 2-4 hours to freeze completely
How do you make Homemade Kool-Aid Sherbert?
- Dissolve sugar and flavor packet in milk
- Freeze for about 1 hour – until partially frozen
- Mix with an electric mixer and freeze until firm
More Cold Summer Treats
Here’s the printable recipe for Homemade Sherbert…
PrintKool-Aid Sherbert Recipe {Easy} | Kid Friendly Things To Do
Easy to make Kool-Aid Sherbert Recipe for a fun summer treat.
- Prep Time: 5 minutes
- Cook Time: 4 hours freezing
- Total Time: 3 minute
- Yield: 4 servings 1x
Ingredients
Scale
- 1 cup of granulated sugar
- 1 Kool-Aid flavor packet – your favorite flavor
- 3 cups of milk (I used 2%)
Instructions
- In a medium sized mixing bowl, pour sugar and Kool-Aid packet into milk
- Stir until dissolved
- Cover and place in the freezer for about 1 hour – until it is partially firm
- Using an electric mixer mix the sherbert mixture until smooth
- Freeze until firm (about 2-4 hours or overnight)
Notes
- I used a my Kitchen-Aid mixing bowl to both mix and freeze the ingredients in. This way there is no transferring of ingredients and less mess to clean up.
- The reason for partially freezing and then mixing it until smooth is to give the Sherbert a creamier consistency. You can skip that part if you want. It will have more of an icy texture.
