Cantaloupe–Black Pepper Sorbet
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.