Pink Lemonade Sherbet (Dairy & Egg Free)

I realized this week that I have let my children down.  I know, it’s not the first or the last time, but this is the only time I care to admit openly.  While I was helping in my little one’s Kindergarten class, the teacher took a poll to see who had ever tried sherbet.  Most kids in the class had, but of course my daughter hadn’t, due to her dairy allergies.  Have you ever tried explaining what sherbet is?  It’s like ice cream, but different.  Kind of tart, but sweet.  Usually citrus.  What’s citrus?  Oh boy.  Obviously, sherbet is one of those things that’s easier to experience than explain.  So, in honor of the beginning of summer, I bring you…

Dairy- and Egg-Free Pink Lemonade Sherbet!

If you have an ice cream maker, this is the easiest recipe ever.  All you need is:

2 c. Soy Creamer
1 c. Soy milk (I used the non-vanilla variety)
2 1/2 scoops (or 6 T.) Country Time Pink Lemonade powder

Combine all three ingredients in a bowl.  Mix well.  (I also added a couple drops of pink food coloring to make it look more authentic.)

Refrigerate for at least an hour.  When you’re ready to make the sherbet, get out your ice cream maker.  Plug it in.  Set the frozen canister in the maker and attach the lid.  Start the maker, and pour in the sherbet mixture.

After about 20 minutes, remove your sherbet.  Get ready for shrieks of delight.

Now it’s officially summer.  You’re welcome.