I had intended to serve this as a dessert, but changed my mind in favour of a chocolate tart. I used the sorbet as a palate cleanser course. It was a great fruity dish that really got the taste buds ready for the next installment of Stuffed Poussin with Asparagus Risotto.
RECIPE:
INGREDIENTS:
1.1 litres water
350g sugar
juice 6 oranges (strained)
zest of 2 oranges
2 lemons (juice of)
6 tablespoons cointreau
6 fresh mint or basil leaves
DIRECTIONS:
Bring to a gentle boil the water, sugar and orange zest then boil rapidly for 5 minutes. Cool.
When cooled completely, pour in the orange juice and stir well. Strain through a seive into a plastic container then place in the freezer. Stir every hour to prevent lumps appearing. Cover the surface with plastic wrap then cover.
SERVING:
Serve a scoop of sorbet with a tablespoon of cointreau over and a mint/basil leaf on top.
NEXT: Main Course – Poussin stuffed with Fois Gras & Pistachio on Asparagus Risotto
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I'm Lee, a self diagnosed food obsessive and the author of this blog. I hope you enjoy or are about enjoy my food and recipes. Be sure to share your opinions and thoughts as often as you can. 
