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Ingredients5 h 15 m servings 176 cals
Original recipe yields 4 servings (1 quart)
- 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.
- 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.
Per Serving: 176 calories; 0.3 g fat; 40.3 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 139 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...