Cantaloupe Cayenne Sorbet – Hot and Cold

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Cantaloupe Cayenne Sorbet – Hot and Cold

I think this is the first video in the history of Food Wishes to contain the word “Cayenne” in the title, and we have Humphry Slocombeto thank for that.

Humphry Slocombe is one of San Francisco’s top ice cream makers, and certainly its most creative; so when I saw something called, “Cantaloupe Cayenne Sorbet,” on their menu board, I knew I had to get the recipe.

My plan was to find out where their employees drink after work, buy a few rounds of shots (Jagermeister, of course), and somehow get it out of one of them. Unfortunately, I discovered the recipe had been published all over the Internet, so I never did get to do the shots thing, but the point is I found the recipe.

The vodka in this is optional, but I think it makes for a better sorbet. As anyone who has a bottle in the freezer can tell you, vodka doesn’t freeze like water does, so it helps create a smoother texture, or so they say. And by “they,” I mean Alton Brown, who was first person I saw do this. Whether you use the booze or not, I really hope you give this a try soon. Enjoy!


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)

I think this is the first video in the history of Food Wishes to contain the word “Cayenne” in the title, and we have Humphry Slocombeto thank for that.

Humphry Slocombe is one of San Francisco’s top ice cream makers, and certainly its most creative; so when I saw something called, “Cantaloupe Cayenne Sorbet,” on their menu board, I knew I had to get the recipe.

My plan was to find out where their employees drink after work, buy a few rounds of shots (Jagermeister, of course), and somehow get it out of one of them. Unfortunately, I discovered the recipe had been published all over the Internet, so I never did get to do the shots thing, but the point is I found the recipe.

The vodka in this is optional, but I think it makes for a better sorbet. As anyone who has a bottle in the freezer can tell you, vodka doesn’t freeze like water does, so it helps create a smoother texture, or so they say. And by “they,” I mean Alton Brown, who was first person I saw do this. Whether you use the booze or not, I really hope you give this a try soon. Enjoy!


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)



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