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Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
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
Cook's Notes
The day before you make this sorbet, adjust your freezer to the maximum setting.
Gallery
Recipe Summary
Yield: Makes 1 quart
Gallery
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
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
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.
Cook’s Notes
The day before you make this sorbet, adjust your freezer to the maximum setting.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon-Cointreau Sorbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Cointreau Sorbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
