Popsicle Base Sugar Syrup - Cuisine Magazine - From New Zealand to the World
When making homemade popsicles you want at least 25-30% sugar content to help lower the freezing point and make a smoother texture. The next secret is acidity a
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Ingredients
- 150g caster sugar
- ¼ teaspoon xanthan powder or 2 scant teaspoons cornflour
- 350ml water
- juice of ½ lemon
- ¼ teaspoon salt
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