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.
Photo: Lisa Romerein; Styling: William Smith
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Freeze: 4 Hours
Amount per serving
- Calories: 135
- Calories from fat: 2%
- Protein: 0.8g
- Fat: 0.3g
- Saturated fat: 0.0g
- Carbohydrate: 33g
- Fiber: 0.0g
- Sodium: 6.4mg
- Cholesterol: 0.0mg
- 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.
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Clementine Sorbetto Recipe at a Glance
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