What is the best proportion of Sugar to Liquid to use in your Frozen Drinks?

If you own a commercial granita machine, you might wonder what is the best percentage of sugar on liquid to use for your frozen drinks. Sugar is not only important for the taste, but also for the texture and consistency of the granita. Too much sugar can make the granita too sweet and too soft, while too little sugar can make it too icy and hard. So, how do you find the right balance?

The answer depends on several factors, such as the type and quality of the liquid, the temperature and humidity of the environment, and the size and speed of the machine. However, a general rule of thumb is to use between 15% and 25% of sugar on liquid by weight. For example, if you use 1 liter of liquid, you should add between 150 and 250 grams of sugar.

This range can be adjusted according to your preferences and needs. For instance, if you use a liquid that is already sweet, such as fruit juice or soda, you can reduce the amount of sugar. If you use a liquid that is sour or bitter, such as coffee or tea, you can increase the amount of sugar. You can also experiment with different types of sugar, such as white, brown, or raw sugar, or even honey or maple syrup.

The best way to find out what works for you is to test different recipes and measure the results. You can use a refractometer to measure the sugar content of your liquid before freezing it. A refractometer is a device that measures how much light bends when it passes through a liquid. The more sugar in the liquid, the more light bends. A refractometer can give you a reading in degrees Brix (°Bx), which is a unit that indicates the percentage of sugar in a solution.

A good range for granita is between 18°Bx and 28°Bx. If your reading is lower than 18°Bx, your granita might be too icy and hard. If your reading is higher than 28°Bx, your granita might be too sweet and soft. You can adjust the amount of sugar accordingly until you reach your desired level.

Remember that the sugar content of your liquid will change slightly when it freezes, as some water will turn into ice crystals and leave behind a more concentrated solution. Therefore, you should aim for a slightly lower reading than your target before freezing your liquid.

By following these guidelines, you can make delicious and consistent granita with your commercial granita machine. Enjoy!