Honeydew sherbet

Ingredients:

1 envelope unflavored gelatine
1/2 cup milk
3 cups cubed honeydew
1 cup Karo light corn syrup

Preparation:

In small saucepan, sprinkle gelatine over milk. Stir over low heat until dissolved.
Place in blender container with honeydew 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.