Instructions: This recipe isnt hot, but its so good as a dessert for hot dishes that I had to share it. Its my version of a recipe that originally came from (of all places) the Home Shopping Club members magazine. (Okay, so chiles arent my only addiction. Sue me. (G)) Its especially good after any hot pork or mutton dish, and phenomenal following good tofu in hot peanut sauce. (please make an old English major happy and dont spell/pronounce it

"sherbert"!)

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 a sinkful of ice and water while beating helps.) Return to pan and freeze 3 more hours. Let stand at room temp. 5 min, before serving; garnish with fresh mint, crystallized ginger and/or banana slices.

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