7 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Absolutely amazing recipe! On my second try, I added a little chipotle and cinnamon to give it a Mexican taste. Wonderful. Easy. My new "wow" dessert.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Catzen May 25, 2009

I'm so sorry, Sara, but this didn't work out for me. What happened was steps 1 and 2 turned out fine, but when I started with step3, pouring the water into the caramel, "immediately" there was a loud sizzling noise in the pan(quite scary for me) and the melted caramel hardened within seconds right before my eyes, into several wires of sugar, so to speak, a "wired mesh of brown colour(caramelised) sugar". That mesh was stone hard. I had to throw it away:( I'm feeling very bad to post this, but if there is a way to change a step or something in this recipe and proceed with this sorbet, please let me know, so I could give it one more try. On the brighter side, my house smells wonderful with the smell of the melted sugar:) Sorry and TIA, Charishma

1 person found this helpful. Was it helpful to you? [Yes] [No]
Charishma_Ramchandani March 03, 2003

This tasted great and everyone was amazed that it was vegan (perfect for my no-dairy, no-wheat, no-eggs friend!) A few things I tried: - I used unrefined sugar which helps the taste but makes it harder to see if you've burnt the sugar - adding warm water to the caramel helps a bit. As others have said, you have to trust yourself and keep whisking as the caramel mixes with the water. - you really do need to chill the mixture before using the ice cream maker, otherwise you don't get the right texture and it freezes harder (still tasty though) - a few raspberries, sprig and mint and dusting of icing sugar really complements it! Great recipe - thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
npch July 29, 2009

Delish! Melting the sugar took longer than I expected--I used low heat just to be sure I didn't overcook it. Adding the water almost caused me to panic when the sugar carmelized, but I stuck with it and it all dissolved. I let the final mixture chill several hours before putting into my electric ice cream machine. The resulting sorbet was rich and wonderful. Once the sugar melts the recipe comes together quickly and it froze quickly, too. Also, even though it's been in the freezer for several hours it's still easy to scoop and serve. The mixture reminded me of traditional Mexican-style hot chocolate that's made with water instead of milk. Great recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
RedFarmGirl July 06, 2009

I can't believe I didn't submit a review for this yet...I loved this so much!!! It's true that the caramel siezes up very dramatically, but it doesn't take very long for it to dissolve into the water. It would be impossible for me to overstate how much I enjoyed this recipe. Ten stars! Thanks for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Aunt Cookie October 30, 2006

I wanted to try this with Splenda. It can't be cramelized so I just heated the ingredients to dissolve the cocoa and sweetener. The result was ok- edible, but I wouldn't do it again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
sugarpea May 23, 2004

I LOVE this recipe! I found it when I was searching for a dairy free replacement to icecream! I have done it 2 or 3 times! About the hardening of the sugar. Yes, that happens. BIG TIME! BUT if you let it continue to cook, the water will heat up (I am going to try hot water this time and see what happens) and will melt the sugar. It is a long process with the sugar, but once it is done, the results are amazing! It is like "dark chocolate". Even my husband (who LOVES icecream!) is making me make it over and over for him! It is the best!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jennywren93 May 01, 2004
Chocolate Sorbet