CantaloupeBlack Pepper Sorbet

1. 1

   Stir together sugar and 3/4 cup water in saucepan.

2. 2

   Bring to a boil, stirring to dissolve sugar.

3. 3

   Remove from heat, and cool.

4. 4

   Puree cantaloupe cubes in food processor until smooth and no small pieces remain.

5. 5

   Add sugar syrup, oil, salt, and pepper; pulse until combined.

6. 6

   Chill in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.

7. 7

   Transfer to 1-quart container, and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.