As summer heats up, I have a hankering for simple homemade sorbets – pistachio, roasted fig, limone. This is a new desire brought on by the recent purchase of a Zoku individual serving ice cream maker (I know right! Who knew you could buy an individual serving ice cream maker).
The problem? I’ve never made sorbet before. I’ve made ice cream the old-fashioned way – hand cranking a batch of vanilla’d cream in a pre-frozen cylinder surrounded by ice and rock salt. Ah, the childhood memories of the blazing hot summer sun!
Trémoline is a dense, honey-like sugar syrup that helps control crystallization in your finished frozen treats. I like to think this is the brainchild of famed icecreamer Berthillon, but honestly, I’m just making that up! Similar in consistency to corn syrup, but with the sugary sweetness of simple syrup and a twist of lemon to prevent caramelization, Trémoline is easy to prepare, stores for up to 6 months in the fridge, and “makes for a smoother mouth-feel in sorbets and ice creams.”
This is a story best told in pictures as it’s a simple prep-set-rest journey that results in grown adults watching sugar dissolve in water. How fun does that sound?
Combine 1 cup + 2 tablespoons granulated sugar, 1 teaspoon of freshly squeezed lemon juice and 1/2 cup of water in a small saucepan and bring to a boil over medium heat. Do not stir! After 2 minutes, the bubbles will resemble sugar sand.
A storm is brewing at the 4 minute mark.
6 minutes. That moment when sugar and water are indistinguishable from each other as the sugary sand arcs inward towards the center of the pan.
As we cross 8 minutes, the tides recede, the water clears and the sugar almost dissipates.
At the 10-minute finish line, the Trémoline is clear, dense and viscous. Set aside to cool. As it cools it will thicken quite a bit. The thickness of this syrup adds volume and structure to a good sorbet!