Melon Sorbet Cooler

1 envelope Knox® Unflavored Gelatin
½ cup sugar
1 cup water
2½ cups pureed cantaloupe(about 1 large)
1/3 cup Bacardo® rum, optional
2 tbsp lemon juice

In medium saucepan, mix unflavored gelatin with sugar; blend in water. Let
stand 1 minute. Stir over low heat until gelatin is completely dissolved,
about 5 minutes. Let cool to room temp.; stir in remaining
ingredients. Pour into 9” square baking pan; freeze 3 hours or until firm.

With mixer or food processor, beat mixutre until smooth Return to pan; freeze 2hours or until firm. To serve let stand at room temp. 15 minutes or until slightly softened.

8 servings

Variation: Use 2½ cups pureed honeydew melon (about ½ medium)

Makes 2 cups sauce.