Caramel Sorbet
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Making homemade sorbet has never been easier, and this caramel version is absolutely stunning. What I love most is how quickly you can pull it together in under an hour from start to finish. The best part? You probably have most of these ingredients in your kitchen already, which keeps costs down. Lemon juice brings wonderful vitamin C to the mix, boosting immunity while cutting through the richness of the caramel beautifully. The result is a silky, elegant dessert that feels fancy but comes together simply. Your friends will think you spent hours in the kitchen when really you're just a bit clever with your timing.
Ella x
Ingredients
- 400granulated sugar
- 200 mlwater
- 50 mllemon juice
- 5 gsalt
- 100 mlcaramel syrup
- 50 mlheavy cream
- 20 gunsalted butter
- 2egg yolks
- 1vanilla beans
- 100granulated sugar (for sorbet bowl)
- 10 gfresh lemon zest
- 10 gpectin
Detail level
Instructions
- 1
Combine sugar, water, and salt in a saucepan and heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to ensure the syrup reaches 338°F
- 2
Bring the mixture to a boil and then reduce heat to medium-low, simmering for 10 minutes, or until the syrup turns a deep amber color.
Tip: Be cautious, as the syrup will bubble up vigorously.
- 3
Remove the syrup from heat and carefully whisk in the caramel syrup, lemon juice, and vanilla beans.
Tip: Let the mixture cool slightly before proceeding.
- 4
In a separate bowl, whisk together the heavy cream, egg yolks, and lemon zest until well combined.
Tip: This will help to create a smooth and creamy sorbet.
- 5
Slowly pour the warm syrup into the cream mixture, whisking constantly to prevent lumps.
Tip: This is where the magic happens and the mixture thickens.
- 6
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture reaches 180°F.
Tip: Use a candy thermometer to ensure the mixture reaches the correct temperature.
- 7
Remove the saucepan from heat and whisk in the pectin until dissolved.
Tip: This will help to thicken the sorbet further.
- 8
Strain the mixture into a clean bowl and let it cool to room temperature.
Tip: This is an important step to ensure the sorbet sets properly.
- 9
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Tip: This will allow the flavors to meld together and the mixture to set.
- 10
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Tip: If you don't have an ice cream maker, you can also place the mixture in a 9x13 inch baking dish and freeze for about 2 hours, stirring every 30 minutes until the desired consistency is reached.
- 11
Transfer the sorbet to an airtight container and freeze for at least 2 hours to set.
Tip: This will help to create a smooth and scoopable texture.
- 12
To serve, scoop the sorbet into bowls and garnish with a sprinkle of granulated sugar and a slice of fresh lemon
Tip: Enjoy your delicious homemade caramel sorbet!
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