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Sorbet Marc de Bourgogne
- Serves
8
- Difficulty
Easy
By Jon Croft
Published 1984
Ingredients
2 pints 15 oz. 425 g.
Method
Bring the sugar and water to the boil. Heat until the sugar has dissolved. Allow to cool and pop into refrigerator.
When ready to freeze add the lemon juice. Put into ice cream machine or deep freeze.
When half frozen add the Marc de Bourgogne and finish freezing, stirring occasionally if using the deep freeze.
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