The Cointreau livens up this typical lemon ice treat.

Martha Stewart Living, June 1998

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Recipe Summary

Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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