Using fresh juice from local heirlooms, along with typical BMary ingredients, possibly a little simple syrup, though the heirlooms are already very sweet.
Was wondering if anyone had ever tried thickening with Ultratex in a sorbet? Was thinking that might help with the freezing/consistency issues of alcohol? Need for a brunch tomorrow!
Tuck it into a quesadilla, spread it on pizza dough, eat it by the spoonful
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