White Chocolate Sorbet with Warm Clementine Sauce

White Chocolate Sorbet with Warm Clementine SauceRecipe
Photo: Karry Hosford
Clementine juice flavors the sorbet, and sections are added to the sauce. Juice the clementine just as you would an orange.


5 servings (serving size: about 1/3 cup sorbet and about 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 320
Caloriesfromfat 26 %
Fat 9.2 g
Satfat 5.5 g
Monofat 2.6 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 59.6 g
Fiber 0.2 g
Cholesterol 6 mg
Iron 0.2 mg
Sodium 27 mg
Calcium 75 mg


1/2 cup clementine juice (about 5 clementines)
5 ounces premium white chocolate, chopped
2 1/2 cups water
3/4 cup sugar
1/2 cup fresh lemon juice
1/4 teaspoon vanilla extract
1 tablespoon water
1 teaspoon cornstarch
1/2 cup clementine juice (about 5 clementines)
1/4 cup water
2 teaspoons sugar
1 teaspoon fresh lemon juice
3 cups clementine sections (about 3 clementines)


To prepare sorbet, bring 1/2 cup clementine juice to a boil in a small saucepan. Reduce heat; simmer until reduced to 1/4 cup (about 12 minutes).

Place chocolate in a large bowl. Combine 2 1/2 cups water and 3/4 cup sugar in a small saucepan; bring to a boil. Cook 1 minute; remove from heat. Pour over chocolate; let stand 2 minutes. Stir gently with a whisk until smooth. Add reduced clementine juice, 1/2 cup lemon juice, and vanilla to chocolate mixture, stirring well. Cool completely.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

To prepare sauce, combine 1 tablespoon water and cornstarch in a small bowl, stirring well with a whisk. Combine 1/2 cup clementine juice, 1/4 cup water, 2 teaspoons sugar, and 1 teaspoon lemon juice in a small saucepan; bring to a simmer. Add the cornstarch mixture to the juice mixture, and bring to a boil. Cook 1 minute or until thickened, stirring constantly.

Remove from heat, and gently stir in clementine sections. Cover and let stand 2 minutes. Serve sauce warm with sorbet.