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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.

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.

Servings
1

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • 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