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
Cantaloupe Sorbet
Ingredients
- 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
Directions
- 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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I made this over the weekend, and it was fantastic. The kick of cayenne at the end was the perfect counterpoint to the sweetness of the melon. It was best the first day, but the leftovers were still delicious after a couple of days in the freezer — just a bit more icy. Definitley a make-again.
Lovely, JB, so thrilled that it made your make-again list.
Isn’t it nice, JB? I love the sweet and spicy combo–and if it’s a chilly treat in hot weather, so much the better!