Cantaloupe Cayenne Sorbet recipe

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Ingredients

1 ½ pounds cantaloupe chunks
½ cup white sugar
2 tablespoons vodka
1 ½ tablespoons seasoned rice wine vinegar
2 teaspoons fresh lime juice
¼ teaspoon cayenne pepper, or more to taste

Nutrition Info

176.2 calories
carbohydrate: 40.3 g
cholesterol: : -
fat: 0.3 g
fiber: 1.5 g
protein: 1.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 138.8 mg
sugar: 38.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place melon in bowl of a blender. Add sugar, vodka, rice vinegar, lime juice, and cayenne pepper.

  2. Blend on highest speed to completely liquefy, 1 or 2 minutes. Pour into ice cream maker and proceed according to manufacturer's instructions. Smooth out surface and cover with plastic wrap. Freeze until firm, at least 5 hours.

Recipe Yield

1 quart

Recipe Note

Here's my version of this delicious sorbet from Humphry Slocombe, one of San Francisco's top ice cream makers. The vodka in this is optional, but I think it helps create a smoother texture.

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