- In medium-sized saucepan, cook the water and half the sugar to 45C (113F).
- In a small-sized bowl, make a dry mix with the remaining sugar, dextrose, sorbet stabilizer and add to the hot mixture.
- While stirring, heat the mixture to 85C (185F). Strain with a fine sieve into a medium-sized bowl.
- Cool down in an ice bath and let