Cantaloupe Sherbet

1 envelope unflavored gelatine
1/2 cup milk
3 cups cubed cantaloupe
1 cup Karo Light Corn Syrup

In small saucepan, sprinkle gelatine 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-inch square baking pan. Cover; freeze overnight.

Soften slightly at room temperature, about 10 to 15 minutes. Spoon into large bowl. With mixer at low speed, beat until smooth, but not melted. Pour into 4-cup mold or freezer container. Cover; freeze about 4 hours or until firm. Unmold or soften at room temperature for easier scooping. Makes about 4 cups.

Blueberry Sherbet:
Follow basic recipe. Omit cantaloupe. Use 3 cups whole blueberries. Makes about 3 1/2 cups.

Honeydew Sherbet:
Follow basic recipe. Omit cantaloupe. Use 3 cups cubed honeydew melon. Makes about 4 cups.

Nectarine or Peach Sherbet:
Follow basic recipe. Omit cantaloupe. Use 3 cups cubed nectarines or peaches and 1 tablespoon lemon juice. Makes about 4 cups.

Papaya Sherbet:
Follow basic recipe. Omit cantaloupe. Use 3 cups cubed papaya and 1 tablespoon lemon juice. Makes about 4 cups.

Pineapple Sherbet:
Follow basic recipe. Omit cantaloupe. Use 3 cups cubed pineapple.

Strawberry Sherbet:
Follow basic recipe. Omit cantaloupe. Use 3 cups whole strawberries.

Watermelon Sherbet:
Follow basic recipe. Omit cantaloupe. Use 3 cups cubed watermelon.