The New Batch

[twoeyedbob]

If trying to nail a sherbert lemon you could always try adding a tiny amount of malic acid to the mix to help bring the lemon out

where do you get it ? hows it prepared..if at all ?
what does it do and in what type of recipes does it do it in ?

oh and finally...
saline..do you use it ?

I'm mainly into custards so i spose i'm looking to lift the accent flavours.
Sorry for the questions
[emoji3]

 

[scrumpox]

Malic acid 30g