Cantaloupe Sherbet

Description: Cool and refreshing summer treat. The recipe calls for freezing in the freezer overnight. I used my ice cream freezer and the results were wonderful. This recipe comes from an advertising insert.

Ingredients:

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

Steps:

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