Making Raspberry Sorbet with Invert Sugar
Serious Eats contributor Leah Greenstein shares a recipe for raspberry sorbet using invert sugar on her blog, Spicy, Salty, Sweet. About invert sugar, she says, "It’s made by taking traditional sugar and using an acid—lemon juice, cream of tartar, citric acid—and heat to break the sucrose into equal parts fructose and glucose dissolved in water. The resulting syrup crystallizes more slowly than regular sugar, giving the product it is added to a softer, creamier texture."
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1 Comment:
Invert sugar is also much more hygroscopic than sucrose, so the end product will remain moist for a longer period of time.
Pavlov at 10:27PM on 09/24/09