Salted Caramel Sorbet
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Making salted caramel sorbet at home is easier than you'd think, and this recipe comes together in just 45 minutes total. The beauty of this dessert lies in its simplicity, requiring just basic pantry staples and minimal technique. I love how the rich caramel pairs with a whisper of sea salt to create those addictive sweet and salty flavors. Plus, the citric acid in here actually helps balance the sweetness while aiding digestion, making this indulgence a bit kinder to your body. Whether you're entertaining guests or treating yourself on a quiet evening, this sorbet delivers elegant, homemade results without fuss.
Ella x
Ingredients
- 600 ggranulated sugar(None)
- 400 mlwater(None)
- 8 gsalt(Flaky sea salt for garnish)
- 200 gunsalted butter(Melted)
- 400 mlcaramel sauce(Homemade or store-bought)
- 2 nullegg yolks(Beaten until frothy)
- 120 mlfresh cream(Whipped)
- 10 mlvanilla extract(Pure vanilla)
- 10 gcitric acid(Optional, for a tangier sorbet)
- 20 gpectin(Commercial or homemade)
- 20 gflavoured ice cream salt(For churning)
- 10 nullfresh mint leaves(Garnish)
Detail level
Instructions
- 1
Combine sugar and water in a saucepan, and place over medium heat.
Tip: Stir until sugar has dissolved.
- 2
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
Tip: Use a candy thermometer to check for the correct temperature.
- 3
Remove from heat and stir in butter, caramel sauce, and vanilla extract until well combined.
Tip: Let cool slightly before proceeding.
- 4
Beat egg yolks in a separate bowl until frothy, then slowly pour into the caramel mixture.
Tip: Whisk until smooth and combined.
- 5
Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
Tip: Add a pinch of salt to balance the flavors.
- 6
If using, stir in citric acid and pectin to help set the sorbet.
Tip: Make sure the mixture is well combined.
- 7
Transfer the sorbet to a container and cover with plastic wrap, pressing wrap directly onto the surface to prevent air from getting in.
Tip: Freeze for at least 2 hours to set.
- 8
To churn, place the mixture in the ice cream maker and churn according to manufacturer's instructions.
Tip: Make sure the mixture is at the correct temperature for churning.
- 9
Transfer the sorbet to a container and garnish with flaky sea salt, fresh mint leaves, and a drizzle of caramel sauce.
Tip: Serve immediately and enjoy!
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