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Clementine Sorbetto

Photo: Lisa Romerein; Styling: William Smith
Prep time 1 hr
Freeze time 4 hrs
Yield Serves 8 (makes 6 1/2 cups)
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

Nutrition 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

How to Make It

  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.

  4. 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.

  5. Note: Nutritional analysis is per serving.