Strawberry Sorbet: Granulated Sugar vs. Cane Syrup (Invert Syrup)

Why is my Sorbet hard and icy? Why is it grainy? These are questions we hear from consumers and professionals. Our response is simple, “Are you using granulated sugar or Cane Syrup (also known as Invert Syrup) in your Soberts?”

Cane syrup is more viscous (thick, syrupy) than granulated sugar so you’re going to get creamier results when substituting some or all the sugar in your recipe to cane syrup. Cane Syrup makes it smoother and easier to scoop.

For example, do you recall seeing an icy layer on top of your sorbets? This is called crystallization which causes the sorbet to harden making it hard to scoop. Sorbets with cane syrup are able to retain moisture and are less prone to crystallization.

Here are a few more key points on the benefits of using Cane Syrup vs other sugars.


Now, let’s enjoy this Strawberry Sorbet recipe! Don’t forget to share your creation with us by tagging @heyshugas.


Strawberry Sorbet
  • 16 oz. strawberries, hulled and halved
  • ¼ c Hey SHUGA!
  1. Freeze the strawberries in a parchment-lined container for about an hour, or until they're very firm/borderline hard. If you let them freeze overnight, thaw them in the microwave for just a few seconds before blending.
  2. Combine the frozen berries and ¼ Hey SHUGA! in a food processor or powerful blender and process until smooth and creamy. Taste and add more sweetener if desired. Process after each addition.
  3. Enjoy soft, or transfer to a freezer safe container and let it firm up for about an hour.


Be sweet and give us a share!

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