Ingredients
- 4 pounds cantaloupe, shredded
- 2 quarts water
- 1 (12 fluid ounce) can evaporated milk
- 1.25 cups white sugar
Steps
- Combine cantaloupe, water, evaporated milk, and sugar in a large pitcher, stirring until sugar dissolves; refrigerate for 10 minutes. Divide cantaloupe mixture among 20 molds; freeze until firm, about 6 hours.