If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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