Recipe Tip: Grand Marnier Sorbet - Falstaff

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.



    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.