Sorbet Syrup
 
 
Ingredients
  • 17.65 ounces/500 grams granulated sugar [I used organic cane sugar]
  • .55 ounce/15 grams tapioca starch
  • 17.65 ounces/500 grams water
  • 4.05 ounces/115 grams light corn syrup [I cheated and used honey]
Instructions
  1. Mix the sugar and tapioca starch in a bowl.
  2. Add the water and corn syrup and whisk well to incorporate the dry ingredients into the liquid.
  3. Cook: Pour the mixture into a 2.5 quart/1.42 liter saucepan, using a spatula to scrape the sides of the bowl, Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam. Cook the syrup for 12-15 minutes or until just before boiling. You should see a difference in the syrup once the sugar has dissolved. It should be thicker and more viscous. Once finished, remove immediately from the heat.
  4. Cool: Pour the syrup into a clean glass or stainless-steel bowl. Allow it to sit 30-45 minutes, until no longer hot. Then cover the bowl with plastic wrap and place it in the refrigerator to cool completely before using, at least 4 hours.
  5. Transfer the syrup to a storage container with a tight-fitting lid and place it in the refrigerator until ready for use. The syrup can be kept in the refrigerator for up to 4 days, Whisk well prior to using.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/lampone-authentic-raspberry-sorbet/