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Cantaloupe Sherbet




Source of Recipe


from practical recipes


List of Ingredients




1 very ripe cantaloupe, seeds and peel removed
...and cut into bite size pieces
1 quart milk
2 envelopes unflavored gelatin
3/4 c. light corn syrup
1/2 c. sugar
3/4 tsp. salt
3 drops yellow food coloring
1 drop red food coloring


Recipe



Place the cantaloupe and 1 c. of the milk in a blender and blend until the mixture is smooth. Set aside.
Sprinkle the gelatin over another 1 c. of the milk in a medium saucepan.
Cook over a medium heat stirring constantly until gelatin is completely dissolved.
Remove from heat and whisk in the cantaloupe mixture, the remaining milk and all the remaining ingredients.
Mixture will look curdled.
Pour into a 13x9x2" baking pan.
Cover and freeze until partially frozen, about 4 hours, stirring the mixture occasionally.
Spoon the cantaloupe mixture into a chilled mixer bowl.
Beat at medium speed, until smooth, but still frozen.
Return to the pan. Cover and freeze until firm, preferably overnight.
Let sherbet stand at room temperature for 10 minutes before scooping.
Garnish with mint leaves, if desired.