RED WINE AND GRAND MARNIER SORBET

RED WINE AND GRAND MARNIER SORBET

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Ingredients

75 millilitres orange juice
30 millilitres Grand Marnier
250 millilitres red wine
250 millilitres Water
250 grams Sugar
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

Directions

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This is a great recipe for dessert after a rich or heavy meal.

Unlike a simple fruit granita, this recipe has a little more depth and also a little bit of kick thanks to the Grand Marnier and red wine. I tend to serve it in the warmer months, but if you have served a warming stew or even something spicy in the cooler months, it can be just the right way to finish the meal then as well. Due to the high alcohol content it will not hold it’s frozen properties for long once out of the freezer, so it is best served and eaten right away, and as such may be better suited to smaller parties rather than large gatherings. Trust me your close friends will be glad you didn’t invite too many people.

  1. Place the water in a saucepan over medium-high heat and dissolve the sugar
  2. Once dissolved, remove the saucepan from the heat
  3. Stir in the red wine, orange juice and Grand Marnier
  4. Freeze in ice cream maker as per manufacturer’s instructions
  5. Alternatively, pour into a freezer proof dish and place in freezer
  6. Every 20-30 minutes, stir with a fork or whisk to break up the crystals
  7. Once completely frozen (approximately 1.5 hours) cover the surface with plastic wrap, seal container and leave in the freezer until needed.
  8. When serving, again loosen mixture with fork or whisk and serve into frozen glasses or dishes.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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