Grand Marnier Sorbet

Grand Marnier Sorbet

© Julian Kutos

Grand Marnier Sorbet

Grand Marnier Sorbet

© 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
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.