This fragrant strawberry and hibiscus sorbet recipe is fantastically refreshing, the perfect dessert for sultry summers. Dextrose is a form of sugar that slows the freezing time of gelato and ice cream – it's well worth hunting down online if you're serious about achieving a beautifully silky texture.
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Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.
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Strawberry and hibiscus sorbet
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Strawberry and hibiscus sorbet