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My review
Cantaloupe Cayenne Sorbet
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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 176Original recipe yields 4 servings (1 quart)
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- US
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Directions
{{model.addEditText}} Print- 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
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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 ...