Ingredients for Easy Caramel Sorbet
- 1 cup granulated sugar
- ½ cup hot water
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
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How to Make Easy Caramel Sorbet
- In a heavy-bottomed saucepan, add 1 cup granulated sugar. Cook over medium heat, undisturbed, until the sugar begins to melt around the edges.
- Continue cooking, swirling the pan occasionally, until the sugar is completely melted and turns into a deep amber caramel. Be careful not to stir too much at this stage.
- Carefully pour ½ cup of hot water down the side of the pan (be cautious of splattering!). Stir constantly with a heat-resistant spatula until the caramel is completely dissolved and smooth.
- Remove from heat and stir in ¼ teaspoon sea salt and 1 teaspoon pure vanilla extract.
- Let the caramel cool completely to room temperature.
- Pour the caramel mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
- Once churned, transfer the sorbet to an airtight container and freeze for at least 2 hours to allow it to firm up completely before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
267g
Fat
0g
Carbs
22g
