Cantaloupe Cayenne Sorbet
I intend this is the rootage video inward the history of Food Wishes to incorporate the give-and-take “Cayenne” inward the title, together with nosotros convey Humphry Slocombe to give thank you lot for that.
Humphry Slocombe is i of San Francisco’s occur H2O ice cream makers, together with sure enough its most creative; then when I saw something called, “Cantaloupe Cayenne Sorbet,” on their card board, I knew I had to perish the recipe.
My invention was to notice out where their employees sip subsequently work, purchase a few rounds of shots (Jagermeister, of course), together with somehow perish it out of i of them. Unfortunately, I discovered the recipe had been published all over the Internet, then I never did perish to practice the shots thing, but the scream for is I institute the recipe.
The vodka inward this is optional, but I intend it makes for a ameliorate sorbet. As anyone who has a bottle inward the freezer tin flame tell you, vodka doesn’t freeze similar H2O does, then it helps create a smoother texture, or then they say. And past times “they,” I hateful Alton Brown, who was rootage mortal I saw practice this. Whether you lot purpose the booze or not, I actually promise you lot orbit this a assay soon. Enjoy!
Makes only over a quart of Cantaloupe Cayenne Sorbet:
*Recipe slightly adapted from one institute inward Humphry Slocombe Ice Cream Book
- 1 1/2 pounds peeled, seeded cantaloupe or whatever sweet, ripe melon (about four 1/2 cups packed)
- 1/2 cup white sugar
- 2 teaspoons fresh lime juice
- 1 1/2 tablespoons seasoned rice vino vinegar
- 2 tablespoons vodka
- 1/4 teaspoon cayenne pepper (this was pretty spicy, then add together less if you’re scared)