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Cantaloupe Sherbet

No recipe image available.Smooth, creamy and oh so refreshing! This recipe doesn't call for the use of an ice cream maker—but you can use one, if you prefer.

Recipe Ingredients:

4 cups ripe cantaloupe chunks (1 small cantaloupe)
4 cups milk - divided use
2 envelopes unflavored gelatin
3/4 cup light corn syrup
1/2 cup granulated sugar
1/4 teaspoon salt

Cooking Directions:

  1. Combine cantaloupe chunks and 1 cup milk in container of an electric blender; top with cover, and process until smooth.
  2. Combine 1 cup milk and gelatin in a saucepan; cook over low heat, stirring constantly, until gelatin dissolves.
  3. Combine gelatin mixture, cantaloupe purée, remaining 2 cups milk, syrup, sugar and salt, mixing well.
  4. Pour into a 13x9x2-inch pan. Cover and freeze 3 hours.
  5. Spoon sherbet into a large mixing bowl; beat at low speed of an electric mixer until smooth. (Do not overbeat or mixture will melt.) Pour back into pan; cover and freeze until firm before serving.

Makes 2 quarts.