Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Grand Marnier Sorbet
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 |
- Squeeze the orange. Bring sugar, salt, orange juice and zest and lemon juice to a boil in a saucepan until the sugar has dissolved.
- Remove from heat, empty into a bowl and let cool.
- Add Grand Marnier, egg whites and salt to the cold liquid and stir well.
- Put the liquid in an ice cream maker and stir cold for 30 minutes. Serve the sorbet immediately.
The sorbet can also be made without an ice cream machine:
- Empty the liquid into a freezer bag and freeze for 24 hours.
- Chop up the frozen mass and puree with a hand blender until it is a creamy sorbet.
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.
Step by step pictures of the preparation:
