Cantaloupe Sorbet

As you can tell by flavors like Jesus Juice, Baracky Road, and Harvey Milk and Honey, we like making references to pop culture and current events. Right before all the Proposition 8 hoopla, we renamed this flavor You Cantaloupe Until Wednesday.–Jake Godby and Sean Vahey

LC Cooling Cantaloupe Note

If you can’t stand the heat of this cayenne-injected cantaloupe sorbet, there’s no need to get out of the kitchen. Simply knock back the amount of cayenne by half or banish the cayenne completely for a truly cooling cantaloupe experience. And if you’re curious about that other stunning sorbet in the above photo, the one with the magnificent magenta hue, it’s a somewhat sneaky creation that gets kids of all ages to eat, or rather slurp, their veggies with gusto.

Cantaloupe Sorbet Recipe

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • Makes 1 quart


  • 1 ripe cantaloupe (about 2 pounds), peeled, seeded, and coarsely chopped
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons vodka
  • 1/4 to 1/2 teaspoon cayenne pepper


  • 1. Combine all of the ingredients in a food processor or blender and process until smooth. Really smooth. The smoother, the better. Strain the puree through a fine-mesh strainer into a clean bowl. Cover the bowl tightly and refrigerate until well chilled, at least 1 hour or preferably overnight.
  • 2. When you’re ready to freeze the mixture, transfer it to an ice-cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week. (Fruit sorbets tend to be best if enjoyed the same day.)
Hungry for more? Chow down on these: