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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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5 h 15 m servings 176 cals
Original recipe yields 4 servings (1 quart)

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  • Prep

  • Ready In

  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.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

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 ...