Orange sorbet with candied fruits
4 servings
60 minutes
Orange sherbet with candied fruits is a refreshing treat with a rich history rooted in Mediterranean cuisine. Once a symbol of sophistication, sherbet was served at the courts of Eastern rulers. Its delicate texture is achieved through carefully whipped egg whites, while citrus notes make the flavor bright and refreshing. The delicate combination of orange and lemon juices, vanilla sugar, and Grand Marnier liqueur gives the sherbet exquisite depth. Candied orange peel adds pleasant sweetness and a light crunch. This treat refreshes wonderfully in summer heat, and serving it with aromatic candied fruits makes it a true gastronomic masterpiece.
1
Whip the egg whites into a stiff foam.
- Egg white: 2 pieces
2
Mix all the ingredients and add the whipped egg whites at the end.
- Orange juice: 6 l
- Lemon juice: 30 ml
- Vanilla sugar: 30 g
- Grand Marnier liqueur: 1 tablespoon
- Sugar: 50 g
- Oranges: 2 pieces
- Candied orange peel: 50 g
- Water: 100 ml
3
Put in the freezer for 30 minutes.
4
Then blend the mixture in a blender.
5
Wash and clean the oranges, peeling the skin very thinly, then cutting it into thin strips.
- Oranges: 2 pieces
6
Place the zest in a pot, cover with water, and boil for 1 hour. Drain. In the pot, mix sugar with water and make a syrup over low heat.
- Oranges: 2 pieces
- Water: 100 ml
- Sugar: 50 g
7
Add orange zest and cook for 10 minutes to candy the zest. Let it cool and serve with sherbet.
- Oranges: 2 pieces
- Sugar: 50 g
