nutritional information

Per 1/2-cup serving:

  • 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
Vegan Gluten-Free

Cantaloupe–Black Pepper Sorbet

Cantaloupe-Black Pepper Sorbet

Makes 1 quart

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

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.

July/August 2013 p.75

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comments

Might be nice as a palate cleanser

Lauren - 2014-03-07 17:50:01

Loved this! It was as great as I imagined!

Rebecca Prevost - 2013-08-11 00:00:09

Use less sugar, but delicious!

Janice Brunson - 2013-08-04 23:24:03