My kids love helping me make sherbet – they constantly check the progress of the mixture as it freezes. Their excitement is pure entertainment!
• Storing the Sherbet: I store the sherbet in a metal bread pan or other metal pan and I cover it tightly. Metal pans help to freeze the mixture faster and help keep it frozen while storing. If you prefer to transfer the sherbet to a glass or plastic container with a lid, it will be great. A metal container is not essential during storage.
• Storage Time: It is best to enjoy the sherbet within one month. That will not be difficult, trust me!
• Changing Flavors: You can make other flavors of sherbet by using your favorite flavored soda. I love Black Cherry soda and have use it to make sherbet. Lemon-lime, Strawberry, Grape, even Root Beer are great ideas. Just pick your favorite flavor and whip up your sherbet!
• No Sugar Soda: To cut back on the sugar, you can use soda that diet or zero sugar – I have made the sherbet this way and it is fantastic.
- 1 liter orange soda – this is about 4 cups
- 1 (14 oz.) can sweetened condensed milk
- Combine the orange soda and sweetened condensed milk in a large bowl.
- Whisk until milk is well incorporated.
- Using an Ice Cream Maker
- If you’re using an ice cream maker, pour mixture into it immediately after whisking and begin the churning process. If you are wondering, the air bubbles in the soda dissipate during the churning and the liquid will condense.
- Churn for about 1 hour. When it is partially frozen, transfer the mixture to a bread pan and freeze 6-8 hours, or until solid.
Preparing by Hand
- If you are not using an ice cream maker, after whisking very well, transfer the mixture to a bread pan and freeze.
- After 1 hour, stir the mixture and then place back in freezer.
- Repeat this process every 2 hours, stirring at least twice during the freezing process.
- It will take 6-8 hours until solid.
- Once frozen, enjoy!