EASY CARAMEL SORBET
Make and share this Easy CARAMEL Sorbet recipe from Food.com.
Provided by OceanIvy
Categories Frozen Desserts
Time 25m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In dry heavy saucepan,cook sugar,alone,undisturbed;over moderate heat until it begins to melt.
- Continue cooking,stirring with a fork,until it is melted completely& a deep caramel.
- Remove from heat& carefully add water down side of pan.
- Return to heat& cook caramel,stirring,until dissolved completely.
- Stir in salt& vanilla extract& chill until cold.
- Freeze sorbet in an ice-cream maker.
CARAMEL SYRUP
The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 8-inch cake
Number Of Ingredients 1
Steps:
- Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
- Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.
MASCARPONE SORBETTO WITH ROSEMARY HONEY
Provided by Giada De Laurentiis
Categories dessert
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
- In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
- Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
- For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
- To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.
CARAMEL SORBET
Categories Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Frozen Dessert Spring Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- 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. Remove pan from heat and carefully add water down side of pan. Return pan to heat and cook caramel, stirring, until it is dissolved completely. Stir in salt and vanilla and chill until cold. Freeze sorbet in an ice-cream maker. Sorbet may be made 1 week ahead.
SIMPLE SORBETTO
Steps:
- Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.
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