Sorbet Syrup with Locust Bean Gum

Scaled yield: 1,165g

• Locust Bean Gum 0.4% of recipe
  5g
• Granulated Sugar (Sucrose) 42.9% of recipe
  500g
• Dextrose 3.9% of recipe
  45g
• Water 42.9% of recipe
  500g
• Karo Light Corn Syrup 9.9% of recipe
  115g

Process

Method

1. 1

   Whisk the sugar and locust bean gum together first. Then add the dextrose and whisk again until fully combined.

2. 2

   Pour in the water and whisk thoroughly to dissolve all the dry ingredients.

3. 3

   Add the light corn syrup and whisk again to fully incorporate.

4. 4

   Heat the mixture over medium heat for 8–10 minutes, whisking often. This step is essential—it activates the locust bean gum and fully dissolves the sugars to ensure a smooth final texture. You're looking for a final temperature of 80-85°C / 176-185°F.

5. 5

   Pour the syrup into a heat-proof bowl. Cover the surface of the syrup directly (plastic wrap pressed against it), then place it in the refrigerator to cool for 2–4 hours. If you’re not using it immediately, it will keep well in the refrigerator for up to 4 days. Just make sure to whisk it well before using it in a recipe.

   Tip: This recipe yields about 2.5 quarts of sorbet syrup—enough for 3 homemade batches of fruit sorbet. Increase or decrease the yield accordingly.