Dessert Recipes - Cantaloupe Sherbet Recipe

Ingredients 

• 1 envelope unflavored gelatin

• 1/2 cup milk

• 3 cups cubed cantaloupe

• 1 cup Karo Light Corn Syrup

---

Method:

1. In small saucepan sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender container with cantaloupe and corn syrup; cover. Blend on high speed 30 seconds.

2. Pour into 9 x 9 x 2-inch baking pan. Cover; freeze overnight. Soften slightly at room temperature, about 10 to 15 minutes.

3. 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.

4. Un-mold or soften at room temperature for easier scooping.

Blueberry Sherbet: Follow basic recipe. Use 3 cups whole blueberries; omit cantaloupe. Makes about 31/2 cups.

Honeydew Sherbet: Follow basic recipe. Use 3 cups cubed honeydew melon; omit cantaloupe. Makes about 4 cups.

Nectarine or Peach Sherbet: Follow basic recipe. Use 3 cups cubed nectarines or peaches and 1 Tbsp lemon juice; omit cantaloupe. Makes about 4 cups.

Papaya Sherbet: Follow basic recipe. Use 3 cups cubed papaya and 1 Tbs lemon juice; omit cantaloupe. Makes about 4 cups.

Pineapple Sherbet: Follow basic recipe. Use 3 cups cubed pineapple; omit cantaloupe. Makes about 4 cups.

Strawberry Sherbet: Follow basic recipe. Use 3 cups whole strawberries; omit cantaloupe. Makes about 3Y2 cups.

Watermelon Sherbet: Follow basic recipe. Use 3 cups cubed watermelon; omit cantaloupe. Makes about 4 cups.