** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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. Sorbet may be made 1 week ahead.
Comments on Caramel Sorbet Recipe:
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Posted by a Visitor - December 10, 2012
Sounds good. gonna try it on one of these hot summer nights.
Dietary Notes:
This recipe is low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners allergies.
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