Instructions: 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 sink full 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 or banana slices. Try it for dessert on a hot evening after youve had a ham or veggie-and-cheese sandwich and some cold, thick tomato slices for supper. Awesome!

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