Cantaloupe Sherbert

We received some wonderful cantaloupe in our harvest box this week. It was nice and ripe and ready for whatever we desired to do with it. I found this simple recipe in a Taste of Home Magazine a few years ago and decided now would be a good time to try it! It turned out awesome! It was easy and so good!

Cantaloupe Sherbert

• 1 small ripe cantaloupe
• 2 cups cold fat-free milk, divided (I used 2% milk and it still turned out very good!)
  
• 1/3 cup sugar
• 1 envelope unflavored gelatin
• 1/4 cup light corn syrup
• 1/4 teaspoon salt

• Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon).
• Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.
• In a large saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved.

• Stir in the corn syrup, salt and pureed cantaloupe.
  

• Pour into a 13-in. x 9-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.
• Place cantaloupe mixture in a blender; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.