Clementine Sorbet
Inspired by techniques from Serious Eats.
Pure winter sunshine: freshly blended clementine juice, sugar and a pinch of salt churned into a bright, sweet-sharp sorbet.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 148 kcal |
| Protein | 0.6 g |
| Carbohydrate | 37.2 g |
| of which sugars | 36.9 g |
| of which free sugars | 36.9 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.2 g |
| Salt | 0.1 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sorbet
- 20 clementines, well chilled (about 1700 g)
- 180 g caster sugar
- 30 g light corn syrup or glucose syrup
- 1 g fine sea salt or table salt a pinch
- 1
Peel. Peel the cold clementines and pull them into segments, picking off any loose white threads.
- 2
Purée. Blend the segments in two or three batches for about 30 seconds each, until liquid.
- 3
Strain. Press the pulp through the sieve into the jug until you have 900 ml of juice; drink any extra.
- 4
Sweeten. Rinse the blender, then blend the juice with the sugar, corn syrup and salt for 30 seconds, until no grains of sugar remain.
- 5
Chill. If the fruit was not cold to start with, refrigerate the juice for 2-3 h.
- 6
Churn and freeze. Churn for 20-25 min; eat it soft straight away or freeze for 4 h for neat scoops.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
