Sorbet à l’orange et au cassis

Name: Sorbet à l’orange et au cassis (Orange ice with orange peel candied in black-currant liqueur)
Yield: For 6
Cuisine: French
Ingredients: 1 egg white; ⅓ cup (65 g) granulated sugar; Juice of 1 lemon; sprigs of fresh mint; ½ cup (1 dL) crème or sirop de cassis (black-currant liqueur or syrup); 5 sweet, juicy oranges; 5 sweet, juicy oranges; 1 tablespoon powdered sugar; ½ cup (1 dL) crème or sirop de cassis (black-currant liqueur or syrup); ½ cup (1 dL) crème or sirop de cassis (black-currant liqueur or syrup); ½ cup (1 dL) crème or sirop de cassis (black-currant liqueur or syrup)

Orange ice with orange peel candied in black-currant liqueur

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

5 sweet, juicy oranges
½ cup (1 dL) crème or <

Europe
France
Dessert
Lunch
Mediterranean
Vegetarian
Gluten-free

Method

Peel off thin strips of the zest of one of the oranges, using a vegetable peeler, and cut into fine julienne. Simmer with the cassis and 5 tablespoons water for 15 to 20 minutes, until the peel is tender and the liquid has reduced to a light syrup. Transfer to a small bowl and refrigerate.