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.

Ingredients

• zest from an orange
• 80 ml fresh orange juice
• 300 g sugar
• 20 ml lemon juice
• 250 ml Grand Marnier
• 2 egg whites
• 0.5 teaspoon(s) salt

Steps

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. Remove from heat, empty into a bowl and let cool.
3. Add Grand Marnier, egg whites and salt to the cold liquid and stir well.
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. Empty the liquid into a freezer bag and freeze for 24 hours.
6. Chop up the frozen mass and puree with a hand blender until it is a creamy sorbet.
7. Grand Marnier Cordon Rouge contains more sugar than Grand Marnier Louis Alexandre.
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. 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.