99% of sherbets out there have milk in them... if you can tolerate Jello, here's an easy way to make one that's totally safe. This recipe is from an oooold cookbook.
1 pkg Jello flavor of choice (I used cherry)
Dash salt
1/2 cup sugar
1 cup boiling water
2 cups soy/rice milk
1/2 tsp vanilla (optional, see recipe)
Dissolve the Jello, salt, and sugar in the boiling water. Chill until syrupy, about 1/2 hour to an hour. (It goes faster if you put it in a shallow dish, naturally!) Gradually add the milk, stirring constantly. I tasted the mixture, and then added a little bit of vanilla to get rid of the "soy" taste - it worked like a charm.
Conventional (1960) freezing directions:
Pour into a shallow freezer container and freeze until firm around the edges, about 1 hour. Empty out into a chilled bowl, and beat with a rotary beater until fluffy. Pour back into the freezer container and freeze until firm, about 4-5 hours.
Alternate directions:
If you have an ice-cream maker, freeze according to manufacturer's directions. At least with mine, this results in something like soft-serve sherbet; freeze to desired firmness.
Makes about 6 servings.
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Fruity Jello Sherbet
