Sorbet syrup

Sorbet syrup

By
From
Cantina
Makes
500 ml
Photographer
Chris Middleton

A base for most sorbets, this is best stored chilled to aid quick freezing of your sorbet when churned.

Ingredients

Quantity Ingredient
285g caster sugar
1 1/2 tablespoons liquid glucose

Method

  1. Combine the sugar, 250 ml water and the glucose in a medium heavy-based saucepan and bring to the boil, stirring occasionally, over medium–low heat. Boil for 3 minutes. Strain through a fine-mesh seive.
  2. Store in an airtight container in the refrigerator for up to 6 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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