Orange sorbet with Angel d'Or liqueur
- Preparation time 20 min.
- easy
Preparation
Bring the sugar and water to the boil and simmer for about 5 minutes until the water thickens slightly like syrup. Finely grate the peel from the 4 oranges.
Remove the sugar syrup from the heat and add the orange zest. Squeeze the oranges and add 200 ml of the juice to the sugar syrup. Then add the Angel d'Or orange liqueur. Leave the brew to cool, pour into a large bowl and place in the freezer.
After about an hour, separate the eggs and beat the egg whites until stiff.
Remove the sugar syrup from the freezer and fold the beaten egg whites into the frozen syrup.
Then freeze for at least 6 hours, stirring and whisking the mixture well every hour or so so that the egg whites are evenly distributed and the ice cream mixture does not form too large crystals.
Remove from the freezer about 10 minutes before serving and allow to thaw slightly (in the fridge if necessary). Stir the sorbet well again so that it is nice and creamy, pour into pre-cooled glasses and garnish with mint or fresh fruit.
Quantity
Ingredients for 4 peopleIngredients
- 4 piece Natural oranges
- 250 g Sugar
- 500 ml Water
- 80 ml Orange liqueur "Àngel d'Or"
- 3 piece Eggs
- Mint for garnish
From the online shop
Organic Panela cane sugar
