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A comparison in size of a cultivated strawberry with wild strawberries.
Christine Burns Rudalevige scoops homemade strawberry sorbet into crepe cones.
Christine Burns Rudalevige draws a scoop of strawberry sorbet.
Christine Burns Rudalevige adds strawberry hulls to boiling water with honey to create a flavorful syrup base for the sorbet.
Strawberries, honey and vodka (not shown) comprise the main ingredients for strawberry sorbet.
Food 
