CANTALOUPE SHERBET
1 envelope unflavored gelatin
1/2 c. milk
3 c. cubed cantaloupe
1 c. Karo light corn syrup
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. Pour into 9 x 9 x 2-inch 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.
Variations:
Blueberry Sherbet: Follow basic recipe. Use 3 cups
whole blueberries; omit cantaloupe. Makes about 3 1/2 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 tablespoon lemon juice;
omit cantaloupe. Makes about 4 cups.
Papaya Sherbet: Follow basic recipe. Use 3 cups cubed
papaya and 1 tablespoon 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 3 1/2 cups.
Watermelon Sherbet: Follow basic recipe. Use 3 cups
cubed watermelon; omit cantaloupe. Makes about 4 cups.
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