1/2 cup of candied fruits cut into small cubes (95 g)
1/4 cup of orange liqueur (60 ml)
1 liter of cream sorbet
1 tablespoon of grated and squeezed ginger
1/2 cup of candied fruits cut into small cubes (95 g)
1/4 cup of orange liqueur (60 ml)
1 liter of cream sorbet
1 tablespoon of grated and squeezed ginger
In a small bowl, mix the candied fruits with the liqueur and let it sit for about 20 minutes
Line a round mold with removable bottom or an English muffin tin with capacity for 1.5 liters with parchment paper. Reserve
Leave the sorbet at room temperature for a few minutes to soften slightly
In a large bowl, mix well the sorbet, candied fruits (reserve some for garnish) with the liqueur and ginger until you get a smooth mixture
Place in the prepared mold and freeze for about 2 hours or until firm
Unmold when serving time
Garnish with the reserved candied fruits
194 calories per serving
Note: If desired, you can substitute orange liqueur with white vermouth, Cointreau, curaçao or Grand Marnier.