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My review
Cantaloupe Cayenne Sorbet
Chef John
"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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Ingredients
5 h 15 m servings 176 calsOriginal recipe yields 4 servings (1 quart)
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Directions
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Prep
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Ready In
- Place melon in bowl of a blender. Add sugar, vodka, rice vinegar, lime juice, and cayenne pepper.
- 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.
Footnotes
- Cook's Notes:
- *Recipe slightly adapted from one found in Humphry Slocombe Ice Cream Book.
- 1/4 teaspoon cayenne made this sorbet pretty spicy, so use less if you prefer less heat.
Nutrition Facts
Per Serving: 176 calories; 0.3 g fat; 40.3 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 139 mg sodium. Full nutrition
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Reviews
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8/13/2016
Delicious way to use cantaloupe. I was a bit short of the amount needed so I added 2 peaches. I didn't find the cayenne too spicy at all. I couldn't find my ice cream maker, so I froze the mix...
8/15/2016
The addition of cayenne peaked my interest and I had to try this sorbet. I followed the recipe exactly (even got out my scale to weigh the cantaloupe). It was a good consistency but hubby and ...