Sugars & Sweeteners
Substitutes for Syrup (Monin) in gelato
Monin syrup is a flavored cane-sugar syrup (~65 Brix) used as a liquid sweetener and flavor carrier. In gelato it behaves essentially as a sucrose solution, contributing sugar solids, sweetness (POD) and freezing-point depression (PAC). Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then +13% solids, adjust to compensate.
Swap ~1:1, then +15% solids, adjust to compensate.
Swap ~1:1, then +15% solids, adjust to compensate.
Swap ~1:1, then +15% solids, adjust to compensate.
See the swap in a real recipe
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