Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
additional:
5 hrs
total:
5 hrs 15 mins
Servings:
4
Yield:
1 quart
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place melon in bowl of a blender. Add sugar, vodka, rice vinegar, lime juice, and cayenne pepper.

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  • 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

176 calories; protein 1.5g; carbohydrates 40.3g; fat 0.3g; sodium 138.8mg. Full Nutrition
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