Recipe: Cantaloupe Sherbet with 7 Variations (blender)

CANTALOUPE SHERBET

1 envelope unflavored gelatin
1/2 cup milk
3 cups peeled, cubed cantaloupe
1 cup Karo Light Corn Syrup

In small saucepan sprinkle gelatin 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 a 9x9x2-inch 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.

TO SERVE:
Unmold or soften at room temperature for easier scooping. Freeze leftovers.

Makes about 4 cups

VARIATIONS:

BLUEBERRY SHERBET: Follow basic recipe. Use 3 cups whole blueberries; omit cantaloupe. Makes about 3 1/2 cups.

HONEYDEW SHERBET: Follow basic recipe. Use 3 cups cubed honeydew melon; omit cantaloupe. Makes about 4 cups.

NECTARINE OR PEACH SHERBET: Follow basic recipe. Use 3 cups cubed nectarines or peaches and 1 tbsp lemon juice; omit cantaloupe. Makes about 4 cups.

PAPAYA SHERBET: Follow basic recipe. Use 3 cups cubed papaya and 1 tbsp lemon juice; omit cantaloupe. Makes about 4 cups.

PINEAPPLE SHERBET: Follow basic recipe. Use 3 cups cubed pineapple; omit cantaloupe. Makes about 4 cups.

STRAWBERRY SHERBET: Follow basic recipe. Use 3 cups whole strawberries; omit cantaloupe. Makes about 3 1/2 cups.

WATERMELON SHERBET: Follow basic recipe. Use 3 cups cubed watermelon; omit cantaloupe. Makes about 4 cups.

Makes 4 cups
Source: Karo