Cantaloupe Sherbet

Instructions

1. 1

   In small saucepan, sprinkle gelatine over milk.

2. 2

   Stir over low heat until dissolved.

3. 3

   Place in blender container with cantaloupe and corn syrup; cover.

4. 4

   Blend on high speed 30 seconds.

5. 5

   Pour into 9-inch square baking pan.

6. 6

   Cover; freeze overnight.

7. 7

   Soften slightly at room temperature, about 10 to 15 minutes.

8. 8

   Spoon into large bowl.

9. 9

   With mixer at low speed, beat until smooth, but not melted.

10. 10

    Pour into 4-cup mold or freezer container.

11. 11

    Cover; freeze about 4 hours or until firm.

12. 12

    Unmold or soften at room temperature for easier scooping.

13. 13

    Makes about 4 cups.

14. 14

    Blueberry Sherbet Follow basic recipe.

15. 15

    Omit cantaloupe.

16. 16

    Use 3 cups whole blueberries.

17. 17

    Makes about 3 1/2 cups.

18. 18

    Honeydew Sherbet Follow basic recipe.

19. 19

    Omit cantaloupe.

20. 20

    Use 3 cups cubed honeydew melon.

21. 21

    Makes about 4 cups.

22. 22

    Nectarine or Peach Sherbet Follow basic recipe.

23. 23

    Omit cantaloupe.

24. 24

    Use 3 cups cubed nectarines or peaches and 1 tablespoon lemon juice.

25. 25

    Makes about 4 cups.

26. 26

    Papaya Sherbet Follow basic recipe.

27. 27

    Omit cantaloupe.

28. 28

    Use 3 cups cubed papaya and 1 tablespoon lemon juice.

29. 29

    Makes about 4 cups.

30. 30

    Pineapple Sherbet Follow basic recipe.

31. 31

    Omit cantaloupe.

32. 32

    Use 3 cups cubed pineapple.

33. 33

    Strawberry Sherbet Follow basic recipe.

34. 34

    Omit cantaloupe.

35. 35

    Use 3 cups whole strawberries.

36. 36

    Watermelon Sherbet Follow basic recipe.

37. 37

    Omit cantaloupe.

38. 38

    Use 3 cups cubed watermelon.