Food & Cooking Recipes Dessert & Treats Recipes Lemon-Cointreau Sorbet By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 30, 2019 Print Share Share Tweet Pin Email Yield: 1 quart The Cointreau livens up this typical lemon ice treat. Ingredients 1 ½ cups plus 2 tablespoons freshly squeezed lemon juice 1 tablespoon grated lemon zest (12 lemons) Juice of 1 large orange 2 ¼ cups Simple Syrup for Sorbet 1 tablespoon Cointreau 2 large egg whites Directions 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. Cook's Notes The day before you make this sorbet, adjust your freezer to the maximum setting. Print