Vanilla Sorbet
February 11, 2013 • Desserts,
What a whirlwind life has been for me lately. With my cookbook now in stock (if amazon.com says it’s out of stock, it’s not really – they just order in small batches and fulfill as they go), I find myself busy every day marketing the book to local retailers, lining up tastings and book signings, and fulfilling orders. At the same time, I’ve been asked to begin writing for a new food magazine called Whisk (Melinda Lee’s), AND I’m talking to my publisher about doing more cookbooks. It seems in the freelance food writing world, it’s feast or famine! I haven’t been in the kitchen as much as I’d like (I have a long list of things I want to create and hope to get to them soon for you), but I found this photo left over from my New Year’s Eve dinner. The vanilla sorbet (adapted from All Recipes) is simple to make and quite refreshing, and I hope you’ll try it.
- 4 cups water
- 1 cup sugar
- ¼ cup light corn syrup
- 1 vanilla bean, split lengthwise
- Combine water, sugar, corn syrup and vanilla bean in a medium saucepan and heat over medium high heat until the sugar is full dissolved. Remove vanilla bean and let it cool slightly, then scrape the seeds back into the sorbet mixture; discard the bean. Chill completely in the refrigerator, then process in an ice cream machine according to the manufacturer's direction. Store covered in the freezer and allow to soften a few minutes at room temperature before serving.
Comments
10 Comments • Comments Feed
Susan Schneckner says:
Love your cookbook, but if you do another one I’d love to see YOUR recipes in it.
February 11, 2013 at 10:40 am
Michele says:
Thanks Susan – unfortunately, the market these days for cookbooks is all about celebrity, but who knows, maybe some day!
February 14, 2013 at 1:48 pm
Vanessa says:
Thank you for this recipe! I don’t have corn syrup, would maple syrup work?
December 31, 2014 at 1:40 pm
Michele says:
Vanessa, my research says you can replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water or other liquid used in the recipe.
December 31, 2014 at 4:31 pm
Michelle says:
Is this icey or creamy when done? Thank you.
June 15, 2015 at 1:18 pm
Michele says:
Michelle, this is more icey like shaved ice!
June 18, 2015 at 9:52 am
Cynthia Robinson says:
Thank you so much for this recipe, I have a friend suffering from ALS who is unable to eat ice cream due to difficulty swallowing. After tasting chocolate mint sorbet we made, asked if we could make a vanilla sorbet, and now we can!
March 28, 2016 at 6:16 pm
samantha donald says:
you can also use glucose syrup its derived from corn and gluten free if thats any help
December 7, 2017 at 5:15 pm
Alina shannon says:
Can you make this without an icecream machine?
March 13, 2022 at 12:42 pm
Michele says:
You can always make ice cream or frozen ices without a machine by just freezing in a shallow container and scraping with a fork as it freezes, but just know you won’t get as smooth of a texture like you get from an ice cream machine.
March 29, 2022 at 11:37 am