Cantaloupe Sherbet - cooking recipe

Ingredients

1 medium ripe cantaloupe
1 (14 ounce) can fat-free sweetened condensed milk
2 tablespoons honey

Preparation

Cut the cantaloupe in half, scoop out and discard seeds.
Peel and slice the melon; cut into large pieces.
Place in a blender container along with milk and honey.
Cover and blend until smooth.
Pour into a freezer-proof container and freeze overnight or until firm.
Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.