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Smooth, creamy and oh so refreshing! This recipe doesn't call for the use of an ice cream freezer...but you could if you'd like.

Cantaloupe Sherbet

4 cups ripe cantaloupe chunks (1 small cantaloupe)
4 cups milk, divided use
2 envelopes unflavored gelatin
3/4 cup light corn syrup
1/2 cup granulated sugar
1/4 teaspoon salt

1. Combine cantaloupe chunks and 1 cup milk in container of an electric blender; top with cover, and process until smooth.
2. Combine 1 cup milk and gelatin in a saucepan; cook over low heat, stirring constantly, until gelatin dissolves.
3. Combine gelatin mixture, cantaloupe puree, remaining 2 cups milk, syrup, sugar and salt, mixing well.
4. Pour into a 13 x 9 x 2-inch pan. Cover and freeze 3 hours.
5. Spoon sherbet into a large mixing bowl; beat at low speed of an electric mixer until smooth. (Do not overbeat or mixture will melt.) Pour back into pan; cover and freeze until firm before serving.

Makes 2 quarts.