Sorbet Base

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 2.1 kg (4 lb 11½ oz) fine sugar cane
  • 910 g (2 lb) glucose
  • 35 g (1¼ oz) trimoline or sorbet stabiliser

Method

Put 2 litres (70 fl oz) water in a large saucepan with the sugar, glucose and trimoline. Heat until the sugar dissolves, stirring once or twice. Cool before refrigerating.

Store

In an airtight container in the fridge for up to 6 months.