Italian Desserts Recipes - Frozen Orange Sorbet Towers

Ingredients

• 2 pints orange or mango sorbet

• 2 tablespoons Grand Mamier or other orange liqueur

• 3 medium oranges and/or blood oranges, peeled

• Fresh lavender sprigs (optional)

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Method:

1. Line a 13x9x2-inch baking pan with plastic wrap, extending the plastic wrap over the sides. Place sorbet in a large bowl.

2. Using a wooden spoon, stir sorbet to soften. Stir in liqueur. Transfer the sorbet to the prepared pan, spreading evenly. Freeze for 4 to 24 hours or until firm.

3. Using a sharp knife, slice each orange crosswise into four rounds. Wrap and place oranges in the freezer until needed. Holding the edges of the plastic wrap, carefully lift the sorbet from the pan.

4. Using a 2- to 2 1/2-inch scalloped round cookie cutter (it should be the same diameter as an orange), cut sorbet into rounds (you should have at least 12 rounds).

5. To serve, stack three rounds of sorbet alternately with three slices of orange. Place on individual dessert plates. If desired, garnish with lavender sprigs. Serve immediately.