Simple Syrup for Mandarin Champagne Sorbet

  • Yield: Makes about 3 1/3 cups


  • 2 cups sugar


  1. Combine sugar and 2 cups water in a medium saucepan over medium heat, stirring until sugar is dissolved. Remove from heat, and transfer to a medium bowl. Set aside to cool, about 1 1/2 hours.

Cook's Notes

Store, refrigerated in an airtight container, up to 1 month.


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