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Almond Sherbet

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Cuppycake

This is a recipe commonly made in all Sri Lankan Muslim homes, every night of Ramadan and at most special occasions. It is best served chilled. You can also add finely chopped almonds or pistachios to top each drink before serving.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Whisk the sweetened condensed milk and water together in a bowl, and stir in the sugar and almond extract until the drink is smooth and the sugar has dissolved. Mix in a drop or two of green food coloring, or as desired; chill to serve.
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Reviews

BigShotsMom
10
8/1/2011

This is so refreshing! I thought it would be sweet enough without the added sugar and for our tastes it was. I also added an extra tsp of almond extract. This can also be frozen for longer, stirred as it starts to freeze 4 or 5 times and eaten as sherbert. Thanks, Cuppy this is great!

DarcieA
5
8/16/2011

I made this for the 'Why doesn't anyone make my recipe?' challenge. The flavor is delicious! I would have given it 5 stars except that I found it way too sweet. If I had passed on the added sugar, it would have been perfect. Thanks, Cuppycake!

Faith W.
4
8/26/2011

This really was delicious and was very easy to make, I've made it with and without the extra sugar and like it both ways.