When sucrose—which is table sugar—is treated with an enzyme or acid, it breaks down into its component parts: fructose and glucose. When invert sugar is made commercially, the enzyme used is invertase, but you can easily make invert sugar at home, using lemon juice. Like simple syrup, it lasts for months in the refrigerator. I use invert sugar in ice creams, sorbets, and other frozen desserts for two main reasons: It creates a smoother texture and softer mouth-feel, and it prevents water from crystallizing, so the ice creams won’t crystallize or be dense and rock hard.
Recipe information
Yield
makes about 1 3/4 cups
Ingredients
Preparation
Step 1
Combine the sugar, water, and lemon juice in a small saucepan. Bring almost to a boil over high heat. Reduce the heat and cook at an active simmer for 30 minutes. If you taste the mixture at this point (carefully, because it is very hot), there should be no hint of acidity.
Step 2
Transfer to a heatproof jar and let cool completely before using. Store in the refrigerator.
