Serves: 2
INGREDIENTS
- 4 heirloom navel oranges, peeled with fillets removed
- 2 blood oranges, peeled with fillets removed
- 1 vanilla bean, split in half lengthwise with seeds scraped out
- 2 tablespoons Cointreau
- 2 tablespoons Grand Marnier
- 2 scoops vanilla ice cream
- 10 raspberries
- 2 sprigs mint
DIRECTIONS
- Place all of the orange fillets and the vanilla bean in a bowl.
- Cover the oranges with the Cointreau and Grand Marnier.
- Let sit for 3-4 hours. Do not refrigerate.
- Serve sprinkled with the raspberries, mint and a scoop of vanilla ice cream.
- Enjoy! Oh, and don’t drive!
