Cantaloupe Sherbet - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. milk
3 c. cubed cantaloupe
1 c. Karo light corn syrup

Preparation

In small saucepan, sprinkle gelatin 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 x 9 x 2-inch baking pan.
Cover; freeze overnight.