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Sherbets are lighter that ice creams, richer than sorbets and smoother than granitas. Sherbets call for an ice cream freezer. If you have space, store the cylinder in your freezer so it's always ready to use.
For text see HCA_2008, p.159.
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Use butter, stick margarine (with at least 80% oil) or shortening. Whipped, tub, soft, liquid…
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