Simple Syrup for Sorbet

  • Yield: Makes 6 cups

Source: Martha Stewart Living, June 1998


  • 4 cups sugar


  1. Prepare an ice bath. In a large saucepan, combine sugar and 4 cups of water; bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about 10 minutes. Transfer syrup to a bowl, and set bowl over ice bath. Let stand, stirring occasionally, until chilled. Store syrup, refrigerated, in an airtight container for up to 2 months.


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