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.
Back to main recipe page
Main dishes
Seafood
Vegetables
Other foods
Breads
Cookies
Cakes
Pies
Other desserts