The sugar most easily available to the home cook is sucrose — table sugar. Sucrose has a high molecular weight and when used in products like gelato the outcome is not the smooth texture you want. A solution is to make simple syrup or inverted sugar syrup. If we boil sucrose in water, we produce glucose and fructose. Glucose is frequently used in Italian gelato and making our own is a practical solution.
- 1 cup sugar
- 1 cup water
- Combine the water and sugar in a small saucepan over medium-high heat. Bring to a low simmer, stirring constantly to dissolve the sugar. Reduce the heat to low and cook for about 5 minutes. Remove from the heat and cool completely before using.
- Cover tightly and refrigerate for several weeks or more.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
Calculated Nutrition is estimated.