Cantaloupe Sherbet

Cantaloupe Sherbet

Ingredients:
1 envelope unflavored gelatine
1/2 cup milk
3 cups cubed cantaloupe
1 cup Karo Light Corn Syrup

Directions:
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 30 seconds. Pour into 9-inch square baking pan. Cover; freeze overnight.
Soften slightly at room temperature, about 10 to 15 minutes. Spoon into large bowl. With mixer at low speed, beat until smooth, but not melted.
Pour into 4-cup mold or freezer container. Cover; freeze about 4 hours or until firm. Unmold or soften at room temperature for easier scooping. Makes about 4 cups.

Variations:
Blueberry Sherbet: Omit cantaloupe. Use 3 cups whole blueberries. Makes about 3 1/2 cups.
Honeydew Sherbet: Omit cantaloupe. Use 3 cups cubed honeydew melon. Makes about 4 cups.
Nectarine or Peach Sherbet: Omit cantaloupe. Use 3 cups cubed nectarines or peaches and 1 tablespoon lemon juice. Makes about 4 cups.
Papaya Sherbet: Omit cantaloupe. Use 3 cups cubed papaya and 1 tablespoon lemon juice. Makes about 4 cups.
Pineapple Sherbet: Omit cantaloupe. Use 3 cups cubed pineapple.
Strawberry Sherbet: Omit cantaloupe. Use 3 cups whole strawberries.
Watermelon Sherbet: Omit cantaloupe. Use 3 cups cubed watermelon.