Cantaloupe Cayenne Sorbet

Posted on

happy cooking.





Makes just over a quart of Cantaloupe Cayenne Sorbet:
*Recipe slightly adapted from one found in Humphry Slocombe Ice Cream Book


1 1/2 pounds peeled, seeded cantaloupe or any sweet, ripe melon (about 4 1/2 cups packed)


1/2 cup white sugar


2 teaspoons fresh lime juice


1 1/2 tablespoons seasoned rice wine vinegar


2 tablespoons vodka


1/4 teaspoon cayenne pepper (this was pretty spicy, so add less if you’re scared)


Leave a Reply

Your email address will not be published. Required fields are marked *