Title: Rain's Cantaloupe Sherbet or Frozen Yogurt
Categories: Dessert Fruit
Yield: 4 Servings

1		Very ripe fragrant
		Cantaloupe, not too large,
		Peeled and chunked
1	qt	Milk for sherbet or 2 c.
		Milk and 2 c. Dannon
		(only!) vanilla yogurt for
		Frozen yogurt
2		Envelopes unflavored
		Gelatine
1/2	c	Sugar for sherbet, none for
		Yogurt
		Salt to taste
1/2		-3/4 C. light corn syrup
		(taste as you go--some
		Cantaloupes are sweeter than
		Others)
		(optional) just a whiff of
		Ginger, fresh mint, or
		Both--be subtle

Blenderize cantaloupe with 1 C. milk till smooth. In a big pan, heat but do not boil 1 C. milk and dissolve gelatine and sugar in it completely, stirring constantly. Remove from heat and stir in remaining milk and other ingredients, syrup last. Pour into large baking pan.

Cover and freeze 3 hr., stirring occasionally. Spoon into chilled bowl and beat with electric mixer at medium speed till smooth but still frozen (setting bowl in sinkful of water and ice while beating mixture is easiest.)

Return to pan and freeze three more hours. Let stand at room temperature for 5 min. before serving. Garnish with fresh mint, crystallized ginger, and/or banana slices.

Try it for dessert on a hot evening after you've had a ham or veggie-and-cheese sandwich and some cold, thick tomato slices for supper. Awesome.

~-original idea was from a recipe in the HSN magazine From: Marty Adkins Date: 06-19-98 (01:59) The Once And Future Legend (1) Cooking

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