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4 cups ripe cantaloupe chunks (1 small cantaloupe)
Combine cantaloupe chunks and 1 cup milk in container of an electric blender; top with cover, and process until smooth.
Combine 1 cup milk and gelatin in a saucepan; cook over low heat, stirring constantly, until gelatin dissolves.
Combine gelatin mixture, cantaloupe puree, remaining 2 cups milk, syrup, sugar and salt, mixing well.
Pour into a 13"x9" pan. Cover and freeze 3 hours.
Spoon sherbet into a large mixing bowl; beat at low speed of an electric mixer until smooth. (Do not overbeat or mixture will melt.) Pour back into pan; cover and freeze until firm before serving.
Posted by Dotty B., Z'L
Nutritional Info Per Serving: N/A
4 cups milk, divided
2 envelopes unflavored gelatin
3/4 cup light corn syrup
1/2 cup sugar
1/4 teaspoon salt