Sorbet Syrup

Preparation info
  • Yield:

    5 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Sorbet stabilizer 35 g 1.23 oz .7%
  • Sugar


  1. Combine the sorbet stabilizer with 10 percent of the sugar. Mix thoroughly.
  2. Place the water, the remaining sugar, and the glucose powder in a pot over high heat. Stir constantly using a whisk.
  3. 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