HomeCookingStrawberry Rhubarb Sorbet


Strawberry Rhubarb Sorbet — 1 Comment

  1. Thanks for capturing this, Marta. I’ve used corn syrup before, Karo, but I can always taste that vanilla flavor that they add. I’ll keep an eye out for invert syrup; perhaps golden syrup is another option if the fruit flavors lend themselves to that kind of flavor.

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