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Lemon-Cointreau Sorbet

The Cointreau livens up this typical lemon ice treat.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, June 1998

Ingredients

  • 1 1/2 cups plus 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest (12 lemons)
  • Juice of 1 large orange
  • 2 1/4 cups Simple Syrup for Sorbet
  • 1 tablespoon Cointreau
  • 2 large egg whites

Directions

  1. In a large bowl, mix together the lemon juice, lemon zest, orange juice, simple syrup, and Cointreau until well combined.

  2. In the bowl of an electric mixer, whip the egg whites until stiff peaks form. Briskly whisk the egg whites into the lemon-juice mixture until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store, frozen, in an airtight container up to 3 days.

Cook's Notes

The day before you make this sorbet, adjust your freezer to the maximum setting.

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