@DavidinVermont I’m not expecting them to taste good (although if they taste good with sugar I certainly wouldn’t mind) it’s mainly that I’m collecting the fruit for the seeds anyway so I might as well taste them.
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I think using them in a beverage, fermented or otherwise, is the way to go. I’m planning to use the fruit from my various Sorbus species and hybrids as a cider addition. Thanks to a very kind member here, I’ll eventually have Cormus domestica fruit to make Speierling Apfelwein.
Here’s a list someone compiled of the various ways Sorbus and related genera have been used in beverages.
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