Recipe Tip: Grand Marnier Sorbet - Falstaff
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. A refreshing sorbet made from lemons, oranges and Grand Marnier liqueur by food blogger Julian Kutos.
- zest from an orange
- 80 mlfresh orange juice
- 300 gsugar
- 20 mllemon juice
- 250 mlGrand Marnier
- 2egg whites
- ½ teaspoon(s)salt
Step 1Squeeze the orange. Bring sugar, salt, orange juice and zest and lemon juice to a boil in a saucepan until the sugar has dissolved.
Step 2Remove from heat, empty into a bowl and let cool.
Step 3Add Grand Marnier, egg whites and salt to the cold liquid and stir well.
Step 4Put 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:
Step 5Empty the liquid into a freezer bag and freeze for 24 hours.
Step 6Chop up the frozen mass and puree with a hand blender until it is a creamy sorbet.
Step 7Grand Marnier Cordon Rouge contains more sugar than Grand Marnier Louis Alexandre.
Step 8This 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.
Step 9To 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.