Cayenne Cantaloupe Recipe
Daily Value: 6%
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||32µg||8%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
As you can tell by flavors like Jesus Juice, Baracky Road, and Harvey Milk and Honey, we like making references to pop culture and current events. Right before all the Proposition 8 hoopla, we renamed this flavor You Cantaloupe Until Wednesday.
- 1 ripe cantaloupe, about 2 pounds, skinned and seeded
- 1/2 cup sugar
- 1/2 teaspoon salt
- Juice of 1/2 lime
- 2 tablespoons rice wine vinegar
- 2 tablespoons vodka
- 1/2 teaspoon cayenne
Combine all the ingredients in a food processor or blender and process until smooth. The smoother, the better. Strain through a fine-mesh strainer into a clean bowl.
Cover the bowl tightly and refrigerate until well chilled, at least 1 hour or preferably overnight. When you are ready to freeze the mixture, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week. (Fruit sorbets are best if enjoyed the same day.)
Adapted from "Humphry Slocombe Ice Cream Book" by Jake Godby, Sean Vahey & Paolo LucchesiServings: 6
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