Haupia Sorbet Syrup
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Credit: Michelle Karr-Ueoka, Executive Pastry Chef/Owner, MW Restaurant, Honolulu
The National Culinary Review, April 2016
600 g. sugar
450 g. water
100 g. glucose
Bring sugar, water and glucose to a boil. Cool. Chill.
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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