Sweet Base Syrup

• 700 grams granulated sugar
• 8 grams sorbet stabilizer (Sources)

Combine 8 grams of the sugar with the stabilizer.

Bring the water and the remaining 692 grams sugar to a boil in a large pot, stirring to dissolve the sugar. Add the glucose and return to a boil. Add the combined sugar and stabilizer, being very careful, because the syrup can boil over. Bring back to a boil, and boil for 30 seconds.

Let cool, and store in the refrigerator.