Hi from Cymru

[FoodieNeedsHelp]

Hi,
can someone please help, I want to do a slimming world watermelon ice cream bomb dessert with my little girl and one the ingredients is Liquid Glucose.
We couldn’t see in in local Tesco but staff advised us to Glycerine and said it was the same. Looking on www there are mixed opinions.
The liquid glucose is used to go into the sorbet (to give sweetness I believe) so would glycerine have the same effect? The recipe says 2 tsp of liquid glucose but glycerine bootle seems small and 2 tsp seems a lot.
Really appreciate some expertise amd advice, don’t want to spend considerable money on ingredients for it to taste bad.

 

[garlichead]

You can use corn syrup.

From a quick google search you can make your own.
Liquid Glucose Substitutes | Livestrong.com

The Kitchn recommends the following recipe:

• 5 1/3 cups of granulated cane sugar
• 2 cups of water
• A pinch of salt
• 1 teaspoon of cream of tartar

To make the homemade glucose syrup, combine the ingredients in a 4-quart pan and heat to 240 degrees Fahrenheit. Then transfer to glass containers and allow the syrup to cool. You can use this homemade glucose syrup as a one-to-one liquid glucose substitute.

Welcome.

 

[Morning Glory]

You can use corn syrup.

That is almost impossible to find in the UK.

Maybe better to make your own as you suggest garlichead. I'm pretty sure that you can't simply substitute glycerine.

Maybe ChefBasics could also advise?

 

[garlichead]

That is almost impossible to find in the UK.

Maybe better to make your own as you suggest garlichead. I'm pretty sure that you can't simply substitute glycerine.

Maybe ChefBasics could also advise?

What about rice syrup?

 

[Morning Glory]

What about rice syrup?

I think also hard to source here. Most things can be found on-line but I'm thinking this poster isn't wanting to order things on-line. The cist gets silly if its a small item and postage is added.

 

[ChefBasics]

Dont use glycerine! It is far from the same as glucose! They are both thick, colourless liquids but you wouldnt swap sugar for salt just because they are both similar in appearance!

For sorbet, glucose is a sweetener but also improves the texture/mouthfeel. Glycerine although it is sweet, will not have the desired effect. I have certainly used boiled sugar syrup multiple times (such as the suggested recipe by garlichead) when i dont have glucose in.

If you dont want to do the recipe then your best option is something like honey. Again i have made sorbets successfully with honey, however i have also noticed that if stored for an extended period of time the sorbet can separate into ice crystals and sweet syrup when using honey. Not a problem really though as you can just mix (or churn) it back together very quickly.

Hopefully that helps a little

 

[MrsDangermouse]

The only place you can buy corn syrup in the UK are a few specialist online shops or Amazon. I've used golden syrup in ice cream recipes which call for light corn syrup - its not quite the same flavour (much sweeter too!), but its an invert sugar so it works fine.