Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Cantaloupe Sherbet
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- #83086
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 cups ripe cantaloupe chunks
4 cups milk, divided use
2 envelopes unflavored gelatin
3/4 cup light corn syrup
1/2 cup granulated sugar
1/4 teaspoon salt
directions
Combine cantaloupe chunks and 1 cup milk in container of an electric blender; top with cover, and process until smooth.
Combine 1 cup milk and gelatin in a saucepan; cook over low heat, stirring constantly, until gelatin dissolves.
Combine gelatin mixture, cantaloupe puree, remaining 2 cups milk, syrup, sugar and salt, mixing well.
Pour into a 13 x 9 x 2-inch pan. Cover and freeze 3 hours.
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.
added by
cookingforacrowd
nutrition data
Nutritional data has not been calculated yet.
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