Recipe Details

Summary

Name: Cantaloupe Sherbet

Category: Ice Cream

1 envelope unflavored gelatine

1/2 cup milk

3 cups cubed cantaloupe

1 cup KaroŽ Light Corn Syrup

In small saucepan, sprinkle gelatine 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−inch

square baking pan. Cover; freeze overnight.

Soften slightly at room temperature, about 10 to 15 minutes. 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. Unmold or soften at room temperature for easier scooping. Makes about 4

cups.

Blueberry Sherbet

Follow basic recipe. Omit cantaloupe. Use 3 cups whole blueberries. Makes about 3 1/2 cups.

Honeydew Sherbet

Follow basic recipe. Omit cantaloupe. Use 3 cups cubed honeydew melon. Makes about 4 cups.

Nectarine or Peach Sherbet

Follow basic recipe. Omit cantaloupe. Use 3 cups cubed nectarines or peaches and 1 tablespoon lemon

juice. Makes about 4 cups.

Papaya Sherbet

Follow basic recipe. Omit cantaloupe. Use 3 cups cubed papaya and 1 tablespoon lemon juice. Makes