Cantaloupe Sherbet

Kathleen Riemer



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1 envelope unflavored gelatin
1/2 cup milk
3 cups cubed cantaloupe
1 cup karo light corn syrup

Directions Step-By-Step

In small saucepan, sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender container with cantaloupe and corn syrup and cover. Blend on high speed 30 seconds. Pour into 9-inch square baking pan. Cover; freeze overnight. Soften slightly at room temperature, about 10 to 15 minutes and spoon into large bowl. With mixer at low speed, beat until smooth but not melted. Pour into 4-cup mold or freezer container. Cover; freeze about 4 hours or until firm. Soften at room temperature for easier scooping.

About this Recipe

Course/Dish: Ice Cream & Ices