Homemade Kool-Aid Sherbet
Remember you want to use the Kool-Aid that is UNSWEETENED. If you are calorie conscious, you will want to use milk instead of Half and Half. The difference being the fat content, and you will have more of an ice texture to your desert. Half and Half in the dessert yields a creamy sherbet texture, along with the calories. It's always a trade off, eh?! We like it both ways...depending on who you talk to in the family!
How to Make Homemade Kool-Aid Sherbet
- In a small saucepan mix Kool-Aid, water and sugar over medium heat until smooth and sugar is completely dissolved.
- Remove from heat and cool 10 minutes. Mix with 3 cups of Cold Milk and pour into ice cream maker, process according to manufacturers directions on your machine.
- If you don't have an ice cream maker, pour into a dish and place in the freezer. Remove from freezer after 1 hour, blend well until smooth and return to freezer.