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. Originally published July 12, 2012.–Renee Schettler Rossi
- Quick Glance
- 15 M
- 1 H, 15 M
- Makes 1 quart
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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.