Lemon Lime Sherbet - Sherbert

16 servings Prep: 10 m Cook: PT0M Total: 2 h 30 m Beginner
Instead of the lemon and lime use grape flavored Kool Aid - My Grandma Alice Richard Lange use to make the grape ice cube sherbet when we would visit on Sunday afternoon. This easy sherbet freezes in small cups or trays and makes a refreshing treat with simple ingredients: Jell-O, milk, lemon, and sugar.

Ingredients

  • 1 quart milk
  • 1 package lime Jell-O
  • 1 1/2 cup sugar or 3/4 cup sugar and 3/4 cup Karo Syrup
  • 1 cup boiling water
  • juice of three lemons, or 4 tbsp lemon juice grated
  • grated lemon rind of 1 lemon (no white peel)

Step-by-Step Instructions

  1. Combine boiling water and Jell-O. Add sugar, lemon juice, and lemon rind. Let cool, then add one quart milk slowly stirring constantly.
  2. Pour into 2 large refrigerator trays or small Styrofoam cups. Freeze at high temperatures - freezer compartment. Takes about 2 1/2 hours to freeze.

Common Problems and Solutions

Q: Why did my sherbet separate or curdle?

A: Add the milk very slowly while stirring constantly after the Jell-O mixture has cooled to room temperature. Adding milk to hot Jell-O can cause curdling.

Q: Can I use a different Jell-O flavor?

A: Absolutely! As mentioned in the recipe, grape Kool-Aid was Grandma's favorite (omit the lemons if using grape). Any citrus or fruit flavor works well.

Tips and Techniques

Let the Jell-O mixture cool completely before adding milk to prevent curdling. If freezing in small Styrofoam cups, insert wooden ice cream sticks or spoons after about 30 minutes when it’s partially frozen so they’ll stand upright.

Ingredient Substitutions

  • lime Jell-O: lemon Jell-O, orange Jell-O, or grape Kool-Aid
  • Karo syrup: honey or all sugar
  • fresh lemon juice: bottled lemon juice

Equipment Needed

  • 2 large refrigerator ice cube trays or freezer trays
  • Small Styrofoam cups (optional, for individual servings)
  • Wooden ice cream spoons or sticks (optional)

Historical Context

Homemade sherbet frozen in ice cube trays or small cups was a common Sunday afternoon treat in Louisiana homes before the widespread availability of home freezers and commercial ice cream. This recipe reflects the resourcefulness of home cooks making refreshing frozen desserts with basic ingredients.