1 envelope unflavored gelatin
1/2 c. milk
3 c. cubed honeydew, cantaloupe, or watermelon
1 c. light corn syrup

In small saucepan, sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender container with melon and corn syrup, cover. Blend on high speed 30 seconds. Pour into 9x9x2 inch pan. Freeze overnight. Soften slightly at room temperature, about 15 minutes. Spoon into large bowl.

Mix with mixer at low speed, beat until smooth, but not melted. Pour into a 4-cup ring mold. Cover. Freeze about 4 hours. Unmold. If desired, fill center with 3 cups assorted fresh fruit.