Recipe: cantaloupe sherbet
Cantaloupe Sherbet
1 envelope unflavored gelatine
1/2 cup milk
3 cups cubed cantaloupe
1 cup Karo® Light Corn Syrup
In small saucepan, sprinkle gelatine 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 9-inch square baking pan. Cover; freeze overnight.
Soften slightly at room temperature, about 10 to 15 minutes. Spoon into large bowl. With mixer at low speed, ........Click here to read more.....
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