Cantaloupe Sorbet

This cantaloupe sorbet is a refreshing summertime treat mae iwth ripe cantaloupe, sugar, rice wine vinegar, vokda, and a hint of cayenne pepper to give it just a little bit of a kick.

Cantaloupe and Hibiscus-Beet Sorbets

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

Cantaloupe Sorbet

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • Makes 1 quart
5/5 - 1 reviews
Print RecipeBuy the Humphry Slocombe Ice Cream Book cookbook

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  • 1 ripe cantaloupe (about 2 lbs), 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 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.)

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