1/2 cup of crystalized 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 crystalized 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 crystalized fruits with the liqueur and let it sit for about 20 minutes
Line a round mold or an English-sized cupcake tin with removable bottom with parchment paper. Reserve
Let the sorbet come to room temperature for a few minutes to soften slightly
In a large bowl, mix well the sorbet, crystalized fruits (reserve some for garnish) with the liqueur and ginger until you get a smooth consistency
Pour into the prepared mold and freeze for about 2 hours or until firm
Unmold when serving time
Garnish with reserved crystalized fruits
194 calories per serving
Note: You can substitute orange liqueur with white Vermouth, Cointreau, Curacao, or Grand Marnier if you prefer.
