Cantaloupe Sherbet

Name: Cantaloupe Sherbet
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 1 quart
Ingredients: 1 teaspoon unflavored gelatin; 1 tablespoon cool water; 1 ripe medium cantaloupe, cut into wedges, seeds and rind removed; 1/4 teaspoon salt; 2 cups whole milk; 2/3 cup sugar

Submitted by ratherbeswimmin

"Rule to follow when choosing a melon: if it doesn’t smell like a cantaloupe, it won’t taste like a cantaloupe."

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Ready In:: 1hr 20mins
Ingredients:: 6
Yields:: 1 quart

ingredients

1 teaspoon unflavored gelatin
1 tablespoon cool water
1 ripe medium cantaloupe, cut into wedges, seeds and rind removed
¹⁄₄ teaspoon salt
2 cups whole milk
²⁄₃ cup sugar

directions

Sprinkle gelatin over the water in a small custard cup; set aside to soften for 5 minutes.
Chop the cantaloupe, reserving any juice; place chunks, juices, and salt in a blender.
Blend until smooth, scraping down the sides of the canister as needed; set aside.
Warm 1 cup of milk in a small saucepan over low heat; stir in the sugar until dissolved.
Decrease heat to very low and stir in the gelatin mixture, just until dissolved, for no more than 20 seconds; do not simmer.
Pour the warm milk mixture and the remaining 1 cup milk into the blender with the cantaloupe puree; blend until smooth.
Strain through a fine-mesh sieve into a bowl; refrigerate until cold, at least 4 hours or overnight.
Freeze in your ice cream maker according to manufacturer’s directions.
Serve at once or transfer to freezer containers and store in freezer for up to 1 month.