Cantaloupe Cayenne Sorbet – Hot In Addition To Cold

I intend this is the commencement video inwards the history of Food Wishes to incorporate the give-and-take “Cayenne” inwards the title, in addition to nosotros bring Humphry Slocombe to give thank yous for that.

Humphry Slocombe is i of San Francisco’s occur H2O ice cream makers, in addition to surely its most creative; then when I saw something called, “Cantaloupe Cayenne Sorbet,” on their bill of fare board, I knew I had to popular off the recipe.

My innovation was to abide by out where their employees quaff later on work, purchase a few rounds of shots (Jagermeister, of course), in addition to somehow popular off it out of i of them. Unfortunately, I discovered the recipe had been published all over the Internet, then I never did popular off to utilise the shots thing, but the betoken is I works life the recipe.

The vodka inwards this is optional, but I intend it makes for a meliorate sorbet. As anyone who has a bottle inwards the freezer tin 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 commencement somebody I saw utilise this. Whether yous purpose the booze or not, I actually promise yous laissez passer on this a seek soon. Enjoy!

Makes simply over a quart of Cantaloupe Cayenne Sorbet:
*Recipe slightly adapted from one works life inwards Humphry Slocombe Ice Cream Book 

1 1/2 pounds peeled, seeded cantaloupe or whatsoever sweet, ripe melon (about iv 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)