CANTALOUPE SHERBET
Steps:
- 1. In small saucepan, sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender container with cantaloupe and corn syrup and 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 and spoon into large bowl. With mixer at low speed, beat until smooth but not melted. Pour into 4-cup mold or freezer container. Cover; freeze about 4 hours or until firm. Soften at room temperature for easier scooping.
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The dark lord
[email protected]★★★☆☆
Sr Sajjad
[email protected]This sherbet is so good! I've made it several times now and it's always a hit. It's so easy to make and it's so refreshing.
abdulkadir dualeh
[email protected]I made this sherbet last night and it was a hit! My family loved it. It's so creamy and delicious, and it's the perfect summer treat.
QurbabAli chandio
[email protected]This cantaloupe sherbet is amazing! It's so refreshing and flavorful, and it's the perfect way to cool down on a hot summer day. I love that it's made with all-natural ingredients, and it's so easy to make. I'll definitely be making this again and ag