Caramel Sorbet

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Remove the saucepan from heat and whisk in the pectin until dissolved.

   Tip: This will help to thicken the sorbet further.

8. 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. 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. 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. 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. 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!