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Fruit Sorbets
- Makes about
300 ml
Apple or Pear Sorbet - Difficulty
Easy
By Gary Rhodes
Published 1996
This fruit sorbet recipe appeared in More Rhodes Around Britain. The basic recipe hasn’t really changed, well not for most fruits. However, the reason that I am including it in this book is that I have found that when making pear or apple sorbets the fruit really does need to be doubled. The original recipe is for
Ingredients
Method
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