Homemade Sherbet

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I saw a recipe for Root Beer Sherbet online a couple of weeks ago. I was intrigued as soon as I saw it because it was made with soda. When I explained it to my husband, he jumped up and ran to Walmart to get a bottle of root beer.

The sherbet was delicious, just the right combination of root beer and milk.

We’ve since made sherbet with orange soda, too, and we have plans for Mountain Dew sherbet and Dr. Pepper sherbet. We don’t drink soda at home; we’ve been buying it special just for the sherbet.

We’re healthy like that.


When it’s hot outside, sherbet is a lovely way to end our dinner. It’s not terribly healthy, but if you just have a little bit, it’s not terribly unhealthy, either.

That’s what I’m telling myself. Let me go with it.

What is sherbet?

According to Wikipedia, sherbet is an often fruity frozen milk product with a fat content of 1-2% (as opposed to sorbet which has no milk at all and ice cream which has a fat content of 10% or more).

Homemade Sherbet


  • 24 ounces of soda – whatever flavor you like
  • 1 cup of whole milk – Don’t try to make this healthier by substituting low fat milk. It won’t freeze the way it should.
  • 1/2 cup sweetened condensed milk


  1. Mix all three ingredients in a bowl. Don’t try to mix them in the ice cream maker like my misguided husband did the first time. He called me upstairs and said, “I can’t put this ice cream maker together. What’s wrong with it?!” It was frozen; that’s what was wrong with it. You can’t mix the stuff up in the frozen ice cream machine. If you try, you will end up with chunks of frozen whatever you put in first mixed up in your finished ice cream. Or else you won’t be able to put the ice cream maker together because the stuff froze in the bottom.
  2. Pour the mixture into your prepared ice cream maker. If you haven’t prepared your ice cream maker, you’re probably going to have to pour the mixture into a jar and refrigerate it until tomorrow. My ice cream maker has to freeze for 24 hours before I can use it. Most do, as far as I know.
  3. Let the ice cream machine work for 20-30 minutes, or until it shuts itself off or the ice cream is frozen. Our ice cream machine never quite freezes the ice cream, so we take it out and put it into the freezer for an hour or two. Don’t let it freeze too long or it will turn to solid ice. Overnight is especially bad.
  4. Scoop out the sherbet and serve.