How to Make Kool Aid

Classic Kool-Aid

Pour the Kool-Aid into a large pitcher. The pitcher needs to be big enough to hold at least a gallon of water. Pick the biggest one you have so there's plenty of room to stir your Kool-Aid mixture without splashing liquid everywhere.

Add the sugar. Use a measuring cup to measure out a cup and a half of sugar, then add it to the pitcher.

Add the water. Pour in an entire gallon of water (that's 16 cups) on top of the Kool-Aid mix and sugar.

Stir the ingredients well. Keep stirring for about three minutes, until the sugar completely dissolves. If you drink it too fast, the sugar will still be in its crystal form.

Taste test your Kool-Aid. See if it needs more sugar or water. Everyone likes their Kool-Aid to taste a little different.

Enjoy over ice. Kool-Aid is delicious poured over ice. Fill up a glass with ice and pour in the Kool-Aid. Store your leftover Kool-Aid in the refrigerator for later use.

Kool-Aid Popsicles

Boil two cups of water. Pour the water into a small pot and set it on the stove over medium-high heat. Bring the water to a full boil.

Turn off the heat. Keep the pot in place on the same burner, but turn off the heat.

Add the gelatin to the water. Stir it in so it's fully incorporated, being careful not to splash the hot water.

Stir in the sugar. Keep stirring until the sugar is completely dissolved.

Add the remaining water and the Kool-Aid. Pour in the water and the Kool-Aid and mix until fully combined.

Pour the mixture into popsicle molds. Plastic popsicle molds work perfectly, but if you don't have any on hand, just use an ice cube tray. Place popsicle sticks, straws or chopstick pieces in the center of the molds.

Freeze the popsicles. Place them in the freezer and freeze the mixture for several hours, until it's completely solid.

Remove the popsicles from the molds to enjoy. If you have trouble getting them out, run hot water over the bottom of the molds for 20 to 30 seconds, then try again. The hot water will help loosen the popsicles.

Kool-Aid Sherbert

Mix the Kool-Aid, sugar and milk in a bowl. Stir the mixture until the sugar is fully dissolved.

Pour the mixture into a shallow pan. A nine or ten-inch baking pan works quite well. It should be shallow enough to help the sherbert freeze evenly, but still deep enough so that the liquid is contained.

Freeze the mixture for half an hour. Cover it with plastic wrap and place it in the freezer.

Stir the mixture and continue freezing for several hours. Stirring after half an hour will help the sherbert freeze evenly and acquire the right texture.

Scoop the sherbert when it's firm. After a few hours, the sherbert should be scoopable. Use a spoon or an ice cream scoop to serve it up in small bowls.