Cantaloupe Sherbet
Looking for a simple, delicious summer dessert? This cantaloupe sherbet is a sweet, subtle ending to any warm weather meal.
Ingredients
- 1 envelope unflavored gelatin
- 1/2 cup(s) milk
- 3 cup(s) cubed cantaloupe
- 1 cup(s) Karo Light Corn Syrup
Instructions
- In small saucepan, sprinkle gelatin over milk.
- Stir over low heat until dissolved.
- Place in blender container with cantaloupe and corn syrup and 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 and 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.
- Soften at room temperature for easier scooping.
Nutrition
Calories: 1522.42kcalCarbohydrates: 382.82gProtein: 14.41gFat: 5.54gSaturated Fat: 2.52gCholesterol: 12.2mgSodium: 734.86mgFiber: 4.2gSugar: 377.86g
Tried this recipe?Let us know how it was!