| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1994 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
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.
Makes about 3 cups.
Gourmet May 1994
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