Cantaloupe–Black Pepper Sorbet

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.

  • 1Servings


  • 3/4 cup sugar
  • 4 cups cantaloupe cubes (1 medium cantaloupe)
  • 1 Tbs. olive oil
  • 1/4 tsp. salt
  • 1/4 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.

Nutrition Information

  • Calories: 115
  • Carbohydrate Content: 26 g
  • Fat Content: 2 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 86 mg
  • Sugar Content: 25 g