A refreshing sorbet made from lemons, oranges and Grand Marnier liqueur by food blogger Julian Kutos.
| Ingredients | ||
|---|---|---|
| zest from an orange | ||
| 80 | ml | fresh orange juice |
| 300 | g | sugar |
| 20 | ml | lemon juice |
| 250 | ml | Grand Marnier |
| 2 | egg whites | |
| 1/2 | teaspoon(s) | salt |
The sorbet can also be made without an ice cream machine:
Tip:
- Grand Marnier Cordon Rouge contains more sugar than Grand Marnier Louis Alexandre.
- This sorbet is not easy to store because it forms ice crystals when frozen. If the sorbet crystallizes while freezing, purée briefly with a hand blender before consumption.
- To make the sorbet last longer, replace 50 g of sugar with glucose (powder or liquid). Glucose is available from specialist confectioners and various online retailers.
