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French Recipe

Dessert

Serves 1
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Short Description

I've learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago He taught me to use a small amount of corn syrup - about 5 percent of the weight of the fruit - to prevent the sorbet from developing ice crystals A very small amount of honey will also work


Ingredients


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