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Cantaloupe Sherbet

Ingredients



Instructions

  1. 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 for 30 seconds.
  2. Pour into 9-inch square baking pan. Cover; freeze overnight.
  3. Soften slightly at room temperature, about 10 to 15 minutes.
  4. Spoon into large bowl. With mixer at low speed, beat until smooth, but not melted.
  5. Pour into 4-cup mold or freezer container.
  6. Cover; freeze about 4 hours or until firm.
  7. 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 about 4 cups.

Pineapple Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups cubed pineapple.

Strawberry Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups whole strawberries.

Watermelon Sherbet: Follow basic recipe. Omit cantaloupe. Use 3 cups cubed watermelon.


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