Root Beer Sherbet (or Any Soda Pop Flavor)

I have been working on a monster post all week long, so there hasn’t been much blog posting going on. I’m sorry about that, but I think it will be worth it when I finally get this 4,000-word novella finished. It’s about picture books, in case you’re impatient like me. In the meantime, I found a recipe for Root Beer Sherbet a couple weeks ago at Just Jen Recipes. I was intrigued as soon as I saw the recipe. When I explained it to Joe, he jumped up and ran to Walmart to get a bottle of root beer. The sherbet was delicious, just the right combination of root beer and milk. We’ve since made sherbet with orange pop, too, and we have plans for Mountain Dew sherbet and Dr. Pepper sherbet. We don’t drink pop at home, so we’ve been buying it special just for the sherbet. When it’s hot outside, sherbet is a lovely way to end our dinner. It’s not terribly healthy, but if you just have a little bit, it’s not terribly unhealthy, either.

Just what is sherbet?

According to Wikipedia, sherbet is an often fruity frozen milk product with a fat content of 1-2% (as opposed to sorbet which has no milk at all and ice cream which has a fat content of 10% or more).

Print Recipe

Root Beer Sherbet (or Any Soda Pop Flavor)

Servings

-6

Ingredients

• 24 ounces root beer let it sit in a bowl for a couple of hours or stir it to make it flat or soda pop flavor of your choice
• 1 cup whole milk
• 1/2 cup sweetened condensed milk

Servings -6 Ingredients 24 ounces root beer let it sit in a bowl for a couple of hours or stir it to make it flat or soda pop flavor of your choice 1 cup whole milk 1/2 cup sweetened condensed milk

Instructions

1. Mix all three ingredients in a bowl. Don't try to mix them in the ice cream maker like poor Joe did the first time. That won't work, and you will end up with chunks of frozen whatever you put in first mixed up in your finished ice cream. Or else you won't be able to put the ice cream maker together because the stuff froze in the bottom. Not that I know that first-hand or anything. {ahem}
2. Pour the mixture into your prepared ice cream maker. If you haven't prepared your ice cream maker, you're probably going to have to pour the mixture into a jar and refrigerate it until tomorrow. My ice cream maker has to freeze for 24 hours before I can use it.
3. Let the ice cream machine work for 20-30 minutes, or until it shuts itself off or the ice cream is frozen. Our ice cream machine never quite freezes the ice cream, so we take it out and put it into the freezer for an hour or two.
4. Scoop out the sherbet and serve.

Share this Recipe

© 2012 – 2018, Tara Ziegmont. All rights reserved.