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Perfect Rhubarb sorbet
44g Inverted Sugar - Trimoline
30g Grenadine Syrup - Monin
Bake rhubarb in deep trays at 170C, 100% humidity, full fan, 15-20 min., until soft.
Remove from the oven and mix straight away with the remaining ingredients. Macerate 1 hour at room temperature.
Blend at maximum speed for 5 minutes.
Pass and adjust with rhubarb juice to 23 Brix.
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