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Cantaloupe Cayenne Sorbet

Rated as 4 out of 5 Stars
57k

"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
Original recipe yields 4 servings (1 quart)

Directions

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  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.

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 40.3 1.5 0 139 Full nutrition

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Reviews

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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 ...