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Home Cooking

Substituting liquid fruit pectin for gelatin powder in sherbert?

bite bite | Jan 18, 200910:32 AM    

Want to make a tangerine sherbert today but recipe calls for a 1/2 teaspoon gelatin dissolved in 2 Tbsp of water -- but I only have liquid fruit pectin. Any one have any idea whether a subsitution is possible and how much to use? Or should I use an egg white?

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