- Sorbet stabilizer 35 g 1.23 oz .7%
- Combine the sorbet stabilizer with 10 percent of the sugar. Mix thoroughly.
- Place the water, the remaining sugar, and the glucose powder in a pot over high heat. Stir constantly using a whisk.
- When the mix reaches 40°C/104°F, slowly pour in the sorbet stabilizer mixture as you stir. If the mixture is poured in too quickly, the stabilizer will clump up