Recipe for cooking cantaloupe sherbet

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Cantaloupe Sherbet

1 env. unflavored gelatin
1/2 c. milk
3 c. cubed cantaloupe
1 c. Karo® Light Corn Syrup

In sm. 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. Pour into 9-in. square baking pan. Cover; freeze overnight.

Soften slightly at room temperature, about 10 to 15 mins.. Spoon into lrg. bowl. With mixer at low speed, beat until smooth, but not melted. Pour into 4-c. mold or freezer container. Cover; freeze about 4 hours or until firm. Unmold or soften at room temperature for easier scooping. Makes approximately about 4 c..

Blueberry Sherbet
Follow basic recipe. Omit cantaloupe. Use 3 c. whole blueberries. Makes approximately about 3 1/2 c..

Honeydew Sherbet
Follow basic recipe. Omit cantaloupe. Use 3 c. cubed honeydew melon. Makes approximately about 4 c..

Nectarine or Peach Sherbet
Follow basic recipe. Omit cantaloupe. Use 3 c. cubed nectarines or peaches and 1 Tbsp. lemon juice. Makes approximately about 4 c..

Papaya Sherbet
Follow basic recipe. Omit cantaloupe. Use 3 c. cubed papaya and 1 Tbsp. lemon juice. Makes approximately about 4 c..

Pineapple Sherbet
Follow basic recipe. Omit cantaloupe. Use 3 c. cubed pineapple.

Strawberry Sherbet
Follow basic recipe. Omit cantaloupe. Use 3 c. whole strawberries.

Watermelon Sherbet
Follow basic recipe. Omit cantaloupe. Use 3 c. cubed watermelon.