Tag Archive for: SORBET SYRUP

SORBET SYRUP

Makes about 1 kg
240 g water
500 g sugar
320 g glucose powder
25 g sorbet stabilizer
Heat the water to a simmer in a saucepan over medium heat. Whisk together the sugar,
glucose, and stabilizer in a mixing bowl. Slowly whisk the sugar mixture into the water in
three additions, waiting for the previous addition to completely dissolve before adding the
next. Continue to whisk the syrup until heated to 84°C/183°F. Reserve the syrup in an
airtight container for up to 1 month, refrigerated. When ready to use, gently heat the syrup
in a saucepan over low heat until fluid.