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.
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
- 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.)