Skip to main content

Cantaloupe–Black Pepper Sorbet

This combination was a hit with the VT staff. A tablespoon of olive oil enhances the spicy-sweet flavor, but leave it out if you prefer a fat-free sorbet.

Ingredients: 

Ingredients: 

Ingredient Line: 
¾ cup sugar
Ingredient Line: 
4 cups cantaloupe cubes (1 medium cantaloupe)
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
¼ tsp. cracked black pepper

Instructions: 

1. Stir together sugar and 3/4 cup water in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and cool.

2. Purée cantaloupe cubes in food processor until smooth and no small pieces remain. Add sugar syrup, oil, salt, and pepper; pulse until combined.

3. Chill in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

Nutrition Information: 

Calories: 
115
Protein: 
<1 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
Carbohydrates: 
26 g
Cholesterol: 
0 mg
Sodium: 
86 mg
Fiber: 
<1 g
Sugar: 
25 g
Yield: 
Makes 1 quart

Comments on this Recipe

Use less sugar, but delicious!

Loved this! It was as great as I imagined!

Might be nice as a palate cleanser