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!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)