Sorbet Syrup with Tapioca Starch

Scaled yield: 1,140g

• Granulated Sugar (Sucrose) 43.9% of recipe
  500g
• Tapioca Starch 2.2% of recipe
  25g
• Water 43.9% of recipe
  500g
• Karo Light Corn Syrup 10.1% of recipe
  115g

Process

Method

1. 1

   Mix the sugar and tapioca starch in a bowl.

2. 2

   Add the water and corn syrup and whisk well to incorporate the dry ingredients into the liquid.

3. 3

   Pour the mixture into a 2.5-quart / 2.36-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 to 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. 4

   Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to cool for 30–45 minutes, until no longer hot. To speed up the process, place the bowl in an ice bath, submerging most of it, and stir occasionally for 30 minutes (refreshing the ice as needed) before transferring to the refrigerator. Chill completely in the refrigerator—about 4 hours.

5. 5

   Transfer the syrup to a storage container with a tight-fitting lid and leave 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.