Cinnamon Red Hots Sorbet

Photo: Chris Paulk

Ingredients

1 6 OZ BOX OF CINNAMON RED HOTS

2 cups OF WATER

cup SUGAR

Preparation

PUT ALL THE INGREDIENTS IN A SAUCEPAN.

OVER LOW HEAT, BRING THE WATER TO A LOW SIMMER AND STIR TO DISSOLVE THE RED HOT CANDIES.

CONTINUE COOKING FOR ABOUT 15-20 MINUTES UNTIL THE LIQUID IS REDUCED BY ABOUT 1/4 CUP.

REMOVE FROM HEAT AND LET COOL TO ROOM TEMPERATURE.

POUR INTO A GLASS PIE PAN AND FREEZE.

WHEN FROZEN USE AN ICECREAM SCOOP OR MELON BALLER TO SCOOP OUT.

NOTE: I SERVE THIS WITH A SCOOP OF VANILLA ICE CREAM WITH GRATED CHOCOLATE AND A COOKIE FOR CRUNCH. A DELICIOUS TREAT!

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About

You can make sorbet from anything, so let your imagination go wild. I was planning a dinner just days before Valentine’s Day and I thought it would be a hoot and really interesting to make a sorbet from Cinnamon Red Hots. You know- you had them when you were a kid. They’re much harder to find than they used to be- but they’re still available. You can add them to hot cocoa, applesauce or hot pickles, but I love them in this spicy and simple sorbet!