The Cointreau livens up this typical lemon ice treat.
- Yield: Makes 1 quart
Source: Martha Stewart Living, June 1998
- 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
In a large bowl, mix together the lemon juice, lemon zest, orange juice, simple syrup, and Cointreau until well combined.
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.