melon sorbet with black pepper

sorbetto di melone al pepe nero

TOTAL TIME: 15 minutes plus freezing

MAKES: 4 servings

A tiny of sprinkle just before serving turns cool, sweet cantaloupe sorbet into something more sophisticated.

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Ingredients

1 2/3 cups water
1/2 cup sugar
1 1/2 pounds cantaloupe, seeded, peeled, cut into 1-inch cubes (about 3¼ cups)
Whole black peppercorns
Special equipment: ice cream machine

Instructions

In a small saucepan, combine water and sugar; bring to a boil. Cook over medium heat until the sugar dissolves, about 2 minutes. Remove sugar syrup from heat and let stand until cool, 30 minutes.

In a blender, purée the cantaloupe until smooth. You should have 2 heaping cups of melon purée; reserve any extra for another use. Stir in the cooled sugar syrup. Freeze the sorbet base in the ice cream machine according to manufacturer’s instructions.

Just before serving, coarsely grind black peppercorns. Scoop sorbet into bowls and sprinkle with the pepper.