My dad loves this sherbet. Our favorite Kool-Aid to use is tropical punch, but we also have fun experimenting with all of the other flavors. This sherbet is ready to put in the ice cream maker within a few minutes of starting to make it, so it is a great anytime treat.
Papa's Favorite Sherbet
1 envelope Kool-Aid, any flavor
1 1/2 cups sugar, more or less to suit your taste
3 cups soy milk
Whisk together all of the ingredients until the sugar is dissolved. Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.
* Once the sherbet is done, the girls have a bowl of it like soft serve. Then I transfer the rest to a covered container and place it in the freezer. If the sherbet becomes to hard in the freezer, I place it briefly in the microwave to make it easier to scoop.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.