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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Melon lovers are sure to enjoy this frosty dessert. A dish of the sherbet is a refreshing ending to a light lunch or dinner during the summer. It's also a great way to use up overripe cantaloupe. Mary Dixson of Decatur, Alabama Ingredients:
1 small ripe cantaloupe |
2 cups cold fat-free milk, divided |
1/3 cup sugar |
1 envelope unflavored gelatin |
1/4 cup light corn syrup |
1/4 teaspoon salt |
Directions:
1. Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.
2. In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved.
3. Stir in the corn syrup, salt and pureed cantaloupe. Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.
4. Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour. Yield: 6 servings.
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