Cantaloupe Sherbet

1. 1

   Sprinkle gelatin over the water in a small custard cup; set aside to soften for 5 minutes.

2. 2

   Chop the cantaloupe, reserving any juice; place chunks, juices, and salt in a blender.

3. 3

   Blend until smooth, scraping down the sides of the canister as needed; set aside.

4. 4

   Warm 1 cup of milk in a small saucepan over low heat; stir in the sugar until dissolved.

5. 5

   Decrease heat to very low and stir in the gelatin mixture, just until dissolved, for no more than 20 seconds; do not simmer.

6. 6

   Pour the warm milk mixture and the remaining 1 cup milk into the blender with the cantaloupe puree; blend until smooth.

7. 7

   Strain through a fine-mesh sieve into a bowl; refrigerate until cold, at least 4 hours or overnight.

8. 8

   Freeze in your ice cream maker according to manufacturers directions.

9. 9

   Serve at once or transfer to freezer containers and store in freezer for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.