1/2 SUGAR / Amount of WATER
- 1 Liter Water
- 500 gm Sugar
be also used for punching (call so when adding liquor) cakes
Usually used as a poaching syrup (Pineapple , pears, Peaches...
(keep poached items infridge , covered_
Proceed same as Simple Syrup
If used as
a sweetener for sorbets , it can be a vehicle to bring some extra flavors (infusing herbs , teas , or citrus rinds , vanilla
,lemongrass, ginger , etc...)
__ this syrup will mostly be used for sorbets with a strong
alcohol content. (Calvados / vodka ..etc.)
sugar is used as a stabilizer in many different ways.
In the case of Ice-creams and Sorbets, it prevents the icyness by providing a smooth texture to the frozen product,
and prevent it as well from becoming to hard. But the needed amount could overtake control on the desired result.
It is sometimes better and more acceptable to the palate to reduce the sweetness by substituing the regular sugar by an
This inverted sugar will give a more pleasant texture to the product . On the top of the list of the ones everyone knows are:
This one will caracterize the preparation .
It spouses well with flavors like : licorice / any yellow vegetable (pumpkin / sweet potato ) / gingerbread and more