A simple ‘tangy’ sorbet made with pineapple, orange, egg white and a little Grand Marnier. No sugar is added!
4 large pineapples
4 large oranges
4 dessertspoons Grand Marnier
8 egg whites
Set the freezer to its lowest temperature. Peel and core the pineapples. Liquidize the pineapple flesh, together with the rind and flesh (but not the pith) of the oranges, and then add the Grand Marnier. Freeze the mixture for 30