Apple Cider Sorbet Take 2

Last week I made apple cider sorbet and came up with so-so results.  It wasn't the taste that was bad but the consistency. The first sorbet came out icy and hard to scoop. Getting it into a bowl was next to impossible because it would freeze to the scoop. Now this might be because I have yet to buy a Zeroll Aluminum Scoopwith anti-freeze in the handle but a regular scoop should do just fine right?! Anyways, back to the actual topic, the updated recipe.

Ingredients

Nutritional Info
Serving Size 1/2 cup Servings 10
Calories 112
Fat 0g
Sat Fat 0g
Carbs 28g
Sugar 26g

• 6 cups apple cider
• a 3-inch cinnamon stick
• 1/2 cup sugar
• 2tbs light corn syrup 

Follow the same directions as the first sorbet, mixing in the corn syrup at the same time as the sugar.

Results
I was expecting a smoother sorbet as a result of adding corn syrup. While it was not a lot of corn syrup, only 2 tablespoons, it definitely made a difference. The resulting product came out a bit more dense but also much closer to a texture that you would find at a traditional ice cream parlor. As you can see, it was easier to scoop and even looks better. Going forward I'll be using corn syrup or a derivation thereof for sorbets. Ideas are welcome!

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