Final answer:
The syrup and sauce rule in blending refers to adjusting the amounts of each for proper flavor and texture. For sorbet, it ensures a smooth consistency; for savory sauces, it provides ideal thickness; and in hot cocoa, it achieves a uniform blend.
Step-by-step explanation:
The syrup and sauce rule for a blender rebel, especially when working with a rebel mix, is essentially about balancing flavors and textures by adding the right amount of syrup or sauce to achieve the desired consistency and taste. For instance, when creating a frozen dessert similar to a sorbet, the syrup would be carefully measured to ensure the mixture freezes with a smooth, scoopable texture without being too icy or too sweet.
For savory blends, such as marinara sauce, meat sauce, or a creamy white or milk sauce, you would blend the ingredients to a perfect consistency, being mindful of the liquid content. The sauce should be thick enough to cling to pasta but not so thick that it doesn't spread evenly. Similarly, when preparing a hot cocoa with low-fat milk, one should ensure the sauce (in this case, melted chocolate or cocoa powder mixed with sugar) blends into the milk uniformly for a comforting and delicious drink.