This Kool-Aid Sherbet 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 for your summer meal or a just-for-fun summer snack.
Kool-Aid Sherbet
I love making classic desserts like this one. This recipe came from an old church cookbook just like this Kool-Aid Slushie Recipe, Pistachio Fluff, and Chocolate Sauce Recipe
I have always loved sherbet 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 sherbet floating around?
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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 one 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 Sherbet
Kool-Aid Sherbet Recipe {Easy}
Ingredients
- 1 cup 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 my Kitchen-Aid mixing bowl to mix and freeze the ingredients. This way, there is no transferring of ingredients and less mess to clean up.
- The reason for partially freezing and 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.
