Glucose syrup

Glucose syrup

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Also called dextrose syrup, glucose is not as sweet as sugar, so using a glucose syrup will improve the scoopability of the sorbet. However, it does mask the flavour of the fruit and so should be used in moderation. Please be aware that this is not the same glucose syrup that you can buy pre-made in stores and supermarkets.

Ingredients

Quantity Ingredient
150g caster sugar
25g glucose powder

Method

  1. Put the sugar and glucose powder in a saucepan with 400 ml water and a sugar thermometer. Stir and slowly heat up to 40°C then continue heating to 85°C. If you heat it too quickly at the beginning then it will go lumpy and you have to sieve it. Once you get above that temperature, this doesn’t happen.
  2. Remove from the heat and allow to cool. Store in the fridge.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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