Recipe Tip: Grand Marnier Sorbet - Falstaff

Instructions

1. Step 1

   Squeeze the orange. Bring sugar, salt, orange juice and zest and lemon juice to a boil in a saucepan until the sugar has dissolved.

2. Step 2

   Remove from heat, empty into a bowl and let cool.

3. Step 3

   Add Grand Marnier, egg whites and salt to the cold liquid and stir well.

4. Step 4

   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:

5. Step 5

   Empty the liquid into a freezer bag and freeze for 24 hours.

6. Step 6

   Chop up the frozen mass and puree with a hand blender until it is a creamy sorbet.

7. Step 7

   Grand Marnier Cordon Rouge contains more sugar than Grand Marnier Louis Alexandre.

8. Step 8

   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.

9. Step 9

   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.