Recipe: Simple syrup / Sorbet syrup

In the interest of fairness,  I don't want to make assumptions that everyone has taken a culinary course, and occasionally want to make sure certain basics are covered.  Not everyone knows exactly what is referred to when I talk about adding a simple syrup to a recipe, so we can break it down right here.  

As a little something extra, I'm throwing in an alternate recipe for a syrup that I used at a restaurant exclusively for sorbets.  It's worth mentioning that at this restaurant we used a Paco-Jet machine (a high tech ice cream machine - actually grinds rather than churns), so the approach to making sorbets was different.  Even without a Paco-Jet, having a syrup tailored to sorbet making is a good idea.  The inclusion of glucose into the formula helps the sorbet from getting too icy.

Starting with simple syrup, it really is just that.  By definition, it is equal parts by weight of water and sugar.  In a high production environment, you often make a large amount and store it in the fridge.  You then simply take what you need for each recipe.  

Be careful not to forget about the syrup and let it boil too long (it happens with large batches) - a greater amount of water evaporates and the syrup come out sweeter than intended.  It is also important to use cold water as it tastes cleaner.  Do an image search on Google for the inside of a water heater - you want that in your sorbet?

You will need (as an example):

1kg                  cold water

1kg                  granulated sugar

Method:

 - mix the cold water with the sugar

 - bring up to a simmer

 - make sure all the sugar has been dissolved

 - take off the heat

 - cool and store in the fridge

The sorbet syrup is a variation involving glucose for texture.  The procedure is the same as above.

You will need:

1kg                  cold water

750g                granulated sugar

250g                glucose