Caramel Sorbet Recipe

1. 1

   In a dry heavy saucepan cook sugar, undisturbed, over moderate heat till it begins to heat and continue to cook, stirring with a fork, till it is melted completely and a deep caramel.

2. 2

   Remove pan from heat and carefully add in water down side of pan.

3. 3

   Return pan to heat and cook caramel, stirring, till it is dissolved completely.

4. 4

   Stir in salt and vanilla and refrigeratetill cool.

5. 5

   Freeze sorbet in an ice-cream maker.

6. 6

   Sorbet may be made 1 week ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.