Clementines create a pure, intense sorbetto (sorbet) that practically explodes with flavor. Serve with chocolate biscotti for a little decadence.
1/2 cup plus 1 tbsp. sugar
1 1/2 tablespoons light corn syrup
5 1/4 cups strained fresh clementine juice
2 teaspoons strained fresh lemon juice
How to Make It
In a small saucepan, boil sugar and 1/2 cup water over high heat just until sugar dissolves. Stir in corn syrup and let cool.
In a bowl, combine syrup with juices. Freeze a metal 9-in. square pan. Freeze juice mixture in an ice cream maker according to manufacturer's directions. Transfer sorbetto to the cold pan, cover, and freeze until firm, at least 4 hours.
Let sorbetto soften in the refrigerator 20 minutes before serving in chilled bowls.
Make ahead: Freeze up to 1 week. Let soften at room temperature about 30 minutes, then break into chunks. Whirl in batches in a food processor until smooth, then scoop into chilled dishes. Serve immediately.