Caramel Sorbet
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
47
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
In a dry heavy saucepan cook sugar, undisturbed, over moderate heat until it begins to melt and continue to cook, stirring with a fork, until it is melted completely and a deep caramel
2
Remove pan from heat and carefully add water down side of pan
3
Return pan to heat and cook caramel, stirring, until it is dissolved completely
4
Stir in salt and vanilla and chill until cold
5
Freeze sorbet in an ice-cream maker
6
Sorbet may be made 1 week ahead
7
In a dry heavy saucepan cook sugar, undisturbed, over moderate heat until it begins to melt and continue to cook, stirring with a fork, until it is melted completely and a deep caramel
8
Remove pan from heat and carefully add water down side of pan
9
Return pan to heat and cook caramel, stirring, until it is dissolved completely
10
Stir in salt and vanilla and chill until cold
11
Freeze sorbet in an ice-cream maker
12
Sorbet may be made 1 week ahead