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Photo: Lisa Romerein; Styling: William Smith Photo by: Photo: Lisa Romerein; Styling: William Smith

Clementine Sorbetto

Clementines create a pure, intense sorbetto (sorbet) that practically explodes with flavor. Serve with chocolate biscotti for a little decadence.

Sunset JANUARY 2009

  • Yield: Serves 8 (makes 6 1/2 cups)
  • Prep time:1 Hour
  • Freeze:4 Hours


  • 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.

Nutritional Information

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

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Clementine Sorbetto recipe