Cantaloupe Sherbet

Cantaloupe Sherbet 1 medium ripe cantaloupe 1 (14 ounce) can fat-free sweetened condensed milk 2 tablespoons honey Cut the cantaloupe in half, scoop out and discard seeds. Peel and slice the melon; cut into large pieces. Place in a blender container along with milk and honey. Cover and blend until smooth. Pour into a freezer-proof container and freeze overnight or until firm. Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations. My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.