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Sherbet: Strawberry Sherbet

Source of Recipe

unknown


List of Ingredients

1 envelope unflavored gelatin
1/2 cup milk
3 cups whole strawberries
1 cup light corn syrup


Recipe

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 9x9x2 inch baking pan. Cover; freeze overnight. Soften slightly at room temperature, about 10 to 15 mins. 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.

VARIATIONS:
Cantaloupe sherbet: Follow basic recipe. Use 3 cups cubed cantaloupe. Omit strawberries.
Nectarine or peach sherbet: Follow basic recipe. Use 3 cups cubed nectarines or peaches and 1 Tblsp lemon juice; omit strawberries.
papaya sherbet: follow basic recipe. Use 3 cups cubed papaya and 1 Tblsp lemon juice; omit strawberries.
Pineapple sherbet: follow basic recipe;Use 3 cups cubed pineapple; omit strawberries
Watermelon sherbet: follow basic recipe; use 3 cups cubed watermelon; omit strawberries.