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.
Tasty and moderately healthy recipe. I didn't use clementines for this recipe -- instead used tangerines off of my aunt's tree. We didn't quite have 5-1/4 cups juice...maybe more like 4, but the taste is still good...maybe a bit lighter. I wish I had remembered to put a tablespoon of vodka in while churning because now the sorbetto is somewhat hard, but next time I will do that.
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