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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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2016
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 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. Read More
(3)

Most helpful critical review

Rating: 3 stars
08/15/2016
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 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. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2016
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 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. Read More
(3)
Rating: 4 stars
05/02/2020
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. Read More
Rating: 3 stars
08/15/2016
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 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. Read More
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Rating: 5 stars
12/23/2019
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. Read More
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