Fruit Salad with Sauce Suzette

What you need

The sauce Suzette:

  • 10 cl of GRAND MARNIER® liqueur
  • 135 g of sugar
  • The zest of a finely grated orange
  • The zest of a finely grated lemon
  • 20 cl of orange juice
  • 2 cl of lemon juice
  • 2 gelatine sheets

The steeping syrup
(prepare a few hours in advance):

  • 35ml of GRAND MARNIER® liqueur
  • 250 g of water
  • 75 g of sugar
  • 25 g of lemon juice
  • The zest of an orange
  • The zest of a lemon
  • 2 fresh mint leaves
  • 1 g of dried verbena
  • or 2 sachets of verbena


  • 2 oranges
  • 1 grapefruit
  • 1 mango
  • +/- 10 currants
  • 25 g of raspberries"

How to make it

The sauce Suzette:

Caramelise the sugar in a pan. When it is yellow, add the zests and pour on the orange and lemon juices. Simmer for 2 min. Add the 2 gelatine sheets which have previously been soaked in cold water.
Pour a caramel layer of about 2 cm into a single container, such as a glass, and leave to cool.

The steeping syrup:

Boil the water and sugar. Add the verbena, mint and citrus zest. Steep for 10 min and add the lemon juice and GRAND MARNIER® liqueur.
Leave to cool and strain through a sieve.


Cut the mango into cubes and the citrus into segments. Arrange the fruit in the glass over the caramel. Pour on the syrup to the height of the fruit. Enjoy nicely chilled.