Bolivian Cinnamon Sorbet - Helado de Canela

Servings: 4

Ingredients:

5 cups of water

1 stick of cinnamon (about 1 inch long)

1¼ cups of powdered sugar

2 tablespoons of cold water

1 tablespoon of corn starch

2 tablespoons of cold water

1 teaspoon of red food coloring

1 tablespoon lemon juice

Cooking Instructions:

Boil the 5 cups of water with the cinnamon until the water has a color and taste, and till it has simmered down to 4 cups of water. Add the sugar and let boil for 5 minutes. Dissolve the corn starch in the two tablespoons of cold water and add to the boiling cinnamon mixture. Let it cook for about 5 minutes. Add the food coloring to the other 2 tablespoons of cold water and then add the two to the boiling cinnamon mixture. Remove from the heat and let it cool a little. Add the tablespoon of lemon and strain the mixture. When the mixture is cold, put it in the freezer and stir it every so often so that it does not get too hard. Serve when it has achieved a proper consistency.

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