Cantaloupe Sherbet

Rule to follow when choosing a melon: if it doesn’t smell like a cantaloupe, it won’t taste like a cantaloupe.

• Ready In: 1 hr 20 mins
• Yields: 1 quart

Ingredients

• 1  teaspoon unflavored gelatin
• 1  tablespoon  cool water
• 1  ripe medium cantaloupe, cut into wedges, seeds and rind removed
• 1⁄4 teaspoon salt
• 2  cups  whole milk
• 2⁄3 cup sugar

Directions

1. Sprinkle gelatin over the water in a small custard cup; set aside to soften for 5 minutes.
2. Chop the cantaloupe, reserving any juice; place chunks, juices, and salt in a blender.
3. Blend until smooth, scraping down the sides of the canister as needed; set aside.
4. Warm 1 cup of milk in a small saucepan over low heat; stir in the sugar until dissolved.
5. Decrease heat to very low and stir in the gelatin mixture, just until dissolved, for no more than 20 seconds; do not simmer.
6. Pour the warm milk mixture and the remaining 1 cup milk into the blender with the cantaloupe puree; blend until smooth.
7. Strain through a fine-mesh sieve into a bowl; refrigerate until cold, at least 4 hours or overnight.
8. Freeze in your ice cream maker according to manufacturer’s directions.
9. Serve at once or transfer to freezer containers and store in freezer for up to 1 month.