Hi Everyone! I’ve recently become obsessed with frozen desserts and was hoping to get some wisdom from the group.
I read through [https://www.seriouseats.com/how-to-make-the-best-sorbet](https://www.seriouseats.com/how-to-make-the-best-sorbet) and bought into the idea of using corn syrup in sorbets. Then I made [https://www.seriouseats.com/rich-tart-lemon-sorbet-recipe](https://www.seriouseats.com/rich-tart-lemon-sorbet-recipe), and now I want to make every kind of sorbet that I can think of. BUT. The article clearly states that corn syrup is the way to go for sorbets, but pretty much every other recipe on the site calls for sugar, not corn syrup. Is there a conversion I’m missing? Like if the recipe calls for X amount of sugar, use Y amount of corn syrup? Or should I only use corn syrup in certain types of sorbet?
Thanks so much for any advice you might have! I’m new to the frozen dessert world but I’m trying to up my skills.
by Szq1114