This cantaloupe sorbet is a refreshing summertime treat made with ripe cantaloupe, sugar, rice wine vinegar, vokda, and a hint of cayenne pepper to give it just a little bit of a kick.
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.–Renee Schettler Rossi
- 1 about 2 lbs ripe cantaloupe 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
- 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.
- When you’re ready to freeze the mixture, transfer it to an ice-cream maker and spin according to the manufacturer’s instructions. Eat the cantaloupe sorbet 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.)
Recipe Testers’ Reviews
This cantaloupe sorbet highlights the melon and its freshness in a preparation that couldn’t be simpler. I was intrigued by the addition of cayenne for heat and it was a nice surprise at the end of each spoonful. I do see the recipe working equally well if your preference is to omit the cayenne. Depending on the ripeness of your melon, you may also choose to reduce the amount of sugar a bit. My melon was very ripe and the total fruit stickiness was almost too much for me.
Originally published August 24, 2018