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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

FROSTY CANTALOUPE SHERBET Recipe

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This recipe for FROSTY CANTALOUPE SHERBET is from The BNSF Light The Night Topeka Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 envelope unflavored gelatin
½ cup milk
3 cups cubed cantaloupe
1 cup Karo light corn syrup

Directions:
Directions:
In small saucepan sprinkle gelatin over milk. Stir constantly
over low heat until dissolved. Place in blender container with
cantaloupe and corn syrup; cover. Blend on high speed 30
seconds. Pour into 9 x 9 x 2-inch baking pan. Cover; freeze
overnight. Soften slightly at room temperature. Spoon into
large bowl. With mixer at low speed, beat-until smooth, but
not melted. Immediately pour into 4-cup mold or freezer
container. Cover; freeze until firm. Unmold or remove 15
minutes before serving. Makes about 4 cups.

Honeydew, Watermelon, Peach or Pineapple Sherbet: Substitute
3 cups honeydew, watermelon, peaches or pineapple for cantaloupe.

Blueberry or Strawberry Sherbet: Substitute 3 cups whole blueberries
Or strawberries for cantaloupe. Makes about 3 ½ cups.

Banana Sherbet: Increase milk to 1 ½ cups. Substitute 2 cups sliced
Banana and 1 tablespoon lemon juice for cantaloupe.

 

 

 

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