Clementine Sorbetto

Clementine Sorbetto Recipe
Photo: Lisa Romerein; Styling: William Smith
Clementines create a pure, intense sorbetto (sorbet) that practically explodes with flavor. Serve with chocolate biscotti for a little decadence.


Serves 8 (makes 6 1/2 cups)

Recipe from


Recipe Time

Prep: 1 Hours
Freeze: 4 Hours

Nutritional Information

Calories 135
Caloriesfromfat 2 %
Protein 0.8 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 33 g
Fiber 0.0 g
Sodium 6.4 mg
Cholesterol 0.0 mg


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


1. 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.

2. 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.

3. 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.

Note: Nutritional analysis is per serving.