Easy Kool-Aid Sherbet is a delicious frozen treat that is made with only three ingredients! You can make strawberry sherbet, orange sherbet, watermelon sherbet – any flavor you want!
Easy Kool-Aid Sherbet has become a favorite treat around my house now that summer is finally here! When it’s hot outside, nothing cools you off better than a frozen treat, and if your kids are anything like mine, they are constantly begging for something cold, whether it be a cold drink, a popsicle, or an ice cream cone.
There are many other homemade sherbet recipes out there, but one of the main reasons I love this recipe so much is that it is SO simple – your kids can even help make it! All it takes it three ingredients, some stirring, some freezing, some scooping, and some enjoying! My kids have loved getting to pick out and try all of their favorite flavors – so far, watermelon is our favorite!
I have made this recipe for several different parties – there is a Kool-Aid flavor in pretty much every color so you can make this sherbet to match any theme/decor. You can do red and blue for the 4th of July, pastel colors for Easter, orange for Halloween, or you can just use your child’s favorite color for a birthday party!
I haven’t tried making rainbow sherbet yet, but I think it would be really easy to do with this recipe! Just wait until the flavors are mostly set and then swirl them together – if you swirl them together too early, you might end up with something not quite as pretty!
What is the difference between sherbet and sorbet?
Sherbet vs. sorbet! Sherbet is generally made with some sort of fruit juice (in this case, Kool-Aid) and some type of dairy as well. Sorbets are usually dairy-free – mostly made with fruit and ice. And did anyone else grow up calling sherbet “sherbert”? I honestly thought that’s what it was called for years, and I still have a hard time saying it the correct way!
How do you make your own sherbet?
I had no idea how easy it was to make sherbet! I know there are more complicated recipes out there and some of them may require an ice-cream maker, but this one doesn’t! To make this sherbet, whisk the ingredients together and then freeze for a couple of hours until partially frozen. To make the sherbet really smooth and creamy, you then mix with an electric mixer (the blender would probably work too!) and then re-freeze until completely set. Easy!
How long does it take to make sherbet?
You only have to spend about 3-5 minutes actually making the sherbet, but then you do have to allow about 6-8 hours of freezing time before the sherbet is completely frozen. I just make mine a day or two before I need it. If you keep it in the freezer in an airtight container, it will easily stay good for a week or two!
EASY KOOL-AID SHERBET
- 1 pkg Kool-Aid mix, any flavor
- 1 cup sugar
- 3 cups milk (I used 1% because that’s what we usually have, but I’m sure any kind would work)
- In a large bowl, whisk together all three ingredients until sugar and Kool-Aid mix is dissolved. Pour into a shallow dish, cover and then place in the freezer for about 2 hours, or until mostly set.
- Place the partially frozen sherbet back in a bowl and mix with an electric mixer until smooth. Refreeze in the covered, shallow container until set (at least a few hours, I freeze mine overnight). Set the sherbet out about 10-15 minutes prior to serving to make it easier to scoop.
If you enjoyed our Easy Kool-Aid Sherbet, you’ll want to try the following recipes too!
- Tropical Jello Pretzel Salad
- Raspberry Vanilla Jello Salad
- Homemade Italian Cream Sodas
- Orange Cream Fruit Salad
- Homemade Peppermint Patties
EASY KOOLAID SHERBET
- 1 pkg Kool-Aid mix any flavor
- 1 cup sugar
- 3 cups milk I used 1% because that's what we usually have, but I'm sure any kind would work
In a large bowl, whisk together all three ingredients until sugar and Kool-Aid mix is dissolved. Pour into a shallow dish, cover and then place in the freezer for about 2 hours, or until mostly set.
Place the partially frozen sherbet back in a bowl and mix with an electric mixer until smooth. Refreeze in the covered, shallow container until set (at least a few hours, I freeze mine overnight). Set the sherbet out about 10-15 minutes prior to serving to make it easier to scoop.