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). If you're out of syrup (monin) or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
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.
Test the swap before you make it
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