Jello Sherbet

1 package orange, black cherry, or black raspberry jello
Dash of salt
1/2 cup sugar
1 cup boiling water
2 cups milk (or 1 cup evaporated milk + 1 cup water)

Dissolve jello, salt, and sugar in boiling water. Chill until slightly syrupy. Then gradually add milk, stirring constantly. Pour into an 8" square pan or freezing tray. Freeze quickly until firm about 1/2" around the edges (about 1 hour). Then pour into chilled bowl and beat with rotary beaters until fluffy. Return to pan. Freeze until firm (at least 5 hours). Makes 3 cups or 6 servings.

To make orange-pineapple sherbet: Prepare using orange-pineapple gelatin and substitute 2 cups pineapple juice for the milk.

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