- 2 Cups Hi-C Ecto-Cooler
- 1/2 + 2 Tbsp. Cup Vanilla Simple Syrup
Stir together the two ingredients in a pitcher & pour into an ice cream maker. Follow the ice cream maker’s directions for sorbet (churning until frozen, about 20 minutes or so) & there you go! If you don’t have an ice cream maker, pour the mixture into a large baking dish (like a rectangular casserole dish) lined with plastic wrap & place in the freezer. When you’re ready to serve, break the frozen sorbet into chunks & pop the pieces into a blender to make it smoother.
Serve in a pre-frozen/chilled little bowl & top with Carrie’s Stay Puft Fluff! It makes for a really neat texture experience. 🙂
This is a super easy recipe, and one that you can substitute in another green drink (like Tampico or something) if you can’t find Ecto-Cooler! You’ll need to adjust the syrup content though, which is no big deal to figure out. Simply pour your juice into a pitcher & carefully plop a (hot-water rinsed) fresh egg into it. Add vanilla simple syrup little by little until a nickel-sized circle of the egg’s shell can be seen floating above the surface. Remove the egg & then stir up the mixture & continue with freezing process. This is a trick from Zoe Bakes!