Post by chief_cook2 on May 28, 2003 19:25:01 GMT -6
1 very ripe cantaloupe
1 quart milk
2 envelopes unflavored gelatin
3/4 cup light corn syrup
1/2 cup sugar
3/4 tsp. salt
3 drops yellow food coloring
1 drop red food coloring
Cut cantaloupe in half; discard seeds and peel. Cut
cantaloupe into bite-size pieces. In a blender blend the fruit
and 1 cup milk until the mixture is smooth; set aside. In a
pan sprinkle the gelatin over 1 cup of the milk. cook over
medium heat stirring constantly until gelatin is completely
dissolved. Remove from heat; stir in cantaloupe mixture,
all the remaining milk and all the remaining ingredients.
Mixture will look curdled. Pour into a 13x9: baking pan.
Cover and freeze until partially frozen, about 4 hours,
stirring mixture occasionally. Spoon the cantaloupe mixture
into a chilled mixer bowl. At medium speed, beat until
smooth, but still frozen; return to the pan. Cover, freeze
until firm, preferably over night.
To serve: Let sherbet stand a room temperature for 10
minutes before scooping. Garnish with mint leaves.