Maceration is the process of soaking fruit in liquid, usually liqueur, so it softens and takes on the flavour of the liquid. For this sweet ice cream topper, we soak orange slices in a syrup made of Grand Marnier and grenadine.

Yield: Serves 8.



  • 6 navel oranges
  • 1/2 cup fresh orange juice
  • 2 tbsp packed golden brown sugar
  • 1/4 cup Grand Marnier or other orange liqueur
  • 1/4 cup grenadine
  • French vanilla ice cream*
  • 2 tbsp slivered fresh mint


  1. Grate enough peel from 1 orange to make 1 tbsp grated orange peel; reserve for syrup. Peel oranges, removing white pith. Cut oranges crosswise into 1/4 inch thick slices. Place orange slices in a bowl; set aside.
  2. To prepare syrup, combine orange juice, brown sugar and reserved orange peel in a small nonreactive saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 3 - 5 minutes. Remove from heat. Stir in Grand Marnier and grenadine.
  3. Pour syrup over orange slices and stir gently to coat. Refrigerate for at least 2 hours or up to 8 hours. To serve, spoon ice cream into individual serving dishes. Top with orange slices and drizzle with syrup. Garnish with mint.
Nutritional analysis per serving:

117 calories, 0.2 g fat, 1.1 g protein, 26.5 g carbohydrate, 2.3 g fibre, 5 mg sodium

*Ingredient not included in nutritional analysis.


Grenadine is a sweet red syrup used to sweeten and colour beverages and desserts.