Raspberry and Cointreau Sorbet

Raspberry and Cointreau Sorbet

Use other berries if you wish, this is a very simple and delicious summer treat.

 

2 cups raspberries

2 oranges

2 tablespoons icing sugar

¾ cup water

3 teaspoons of gelatine

1 tablespoon Cointreau

1 tablespoon of Grenadine

 

Zest and segment the oranges and sprinkle over the Cointreau.

Dissolve the gelatine in water, ensuring there are no lumps.

Add the oranges and raspberries to a blender, add sugar, Grenadine, gelatine and water and combine well.  Pour into a freezer-proof tray and freeze for an hour.

Remove from the freezer, use a fork to rough up the crystals and return the sorbet to the freezer for another 2-3 hours or until ready to serve.

Serve with segments of orange in cocktail glass, with a glass of Cointreau on ice.

The alcohol content will prevent the sorbet from over-freezing, so this can be made in advance.