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- In a dry heavy saucepan cook sugar, undisturbed, over moderate heat till it begins to heat and continue to cook, stirring with a fork, till it is melted completely and a deep caramel. Remove pan from heat and carefully add in water down side of pan. Return pan to heat and cook caramel, stirring, till it is dissolved completely. Stir in salt and vanilla and refrigeratetill cool. Freeze sorbet in an ice-cream maker. Sorbet may be made 1 week ahead.
- Makes about 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 679g | |
| Calories 786 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 10mg | 0% |
| Total Carbs 200.49g | 53% |
| Dietary Fiber 0.0g | 0% |
| Sugars 200.35g | 134% |
| Protein 0.0g | 0% |
