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.

　　

Ingredients

makes about 1 3/4 cups

　　2 1/4 cups (450g) sugar

　　1 cup less 1 tablespoon (225g) water

　　2 teaspoons (10g) fresh lemon juice

　　

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.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__