Home Cooking 1

Sorbets and simple syrup

Spade | Jul 21, 2005 03:17 PM

Why do many fruit sorbet recipes call for using simple syrup? I'm not sure of the point-- You're adding water and thus diluting the flavor of the sorbet. Why not just dissolve straight sugar in the juice base? As I understand it, the idea behind using simple syrup is to fully dissolve the sugar without having to heat the juice, but I never seem to have much of a problem getting all the sugar to dissolve.

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