Apple sorbet with orange liqueur

500 g juicy apples

50 g sugar

30 g Cointreau

2 lemon

1 egg-white

Clear apples, cut out the seeds, chop, put in a pan, pour the lemon juice, add sugar, over high heat while stirring for 5 minutes to put out, put in a processor, pour the sauce remaining in the pan, grind until smooth.

Pour the mixture into the prepared liquor, mix, put all in a container.

Until a stable foam whipped protein, enter into the overall mixture, mix gently to remove in the freezer to freeze.

Half-frozen mass necessary to stir, then put into the freezer, then stir 2-3 times - so sorbet will air.

Clear lemon zest turned to the spiral shape, apple sorbet served with orange liqueur with lemon peel.