Cantaloupe Cayenne Sorbet

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 mixture in a pan, then put it through the blender & froze it again in lidded container. Really nice smooth, creamy texture & beautiful colour. Thanks for the recipe, Chef John! I'll be making this again.

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 I both thought it was way too spicy, and we like spicy foods. I will make it again but use only a pinch of cayenne, maybe 1/8 tsp max. I think the addition of the vodka is very important to keep the sorbet soft and not too icy. Overall another great recipe from Chef John just a little too much heat.

I can’t say just yet but I think the amount vodka is too much since it did not freeze up at all in my ice cream maker, I’ll try to freeze as is but not sure how to remedy it if it doesn’t freeze. Tastes great though.

Don't miss this one, it's a winner. Cantaloupe is kind of 'meaty', for a fruit, maybe that's why it goes so well with cayenne. I used a bit more than 1/2 of the cayenne it called for, and it's still got a kick, so beware... unless you are a spice monster, maybe start with than 1/4 tsp. Oh, and I made with allulose and splenda for those who are low-carbing, it works fine.