Dextrose is the gelato maker's secret: a simple sugar that's less sweet than ordinary sugar and keeps ices soft and scoopable.

A 650g pack from Sosa, the Spanish specialist in technical pastry and gelato ingredients.

Clean and mildly sweet, it lowers the freezing point and helps texture without making a recipe sickly.

Use it to replace part of the sugar in gelato, sorbets and creams, following a balanced recipe.