White Chocolate Sorbet with Warm Clementine Sauce

Photo: Karry Hosford

Clementine juice flavors the sorbet, and sections are added to the sauce. Juice the clementine just as you would an orange.

Yield: 5 servings (serving size: about 1/3 cup sorbet and about 1/2 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 26%
  • Fat: 9.2g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.4g
  • Carbohydrate: 59.6g
  • Fiber: 0.2g
  • Cholesterol: 6mg
  • Iron: 0.2mg
  • Sodium: 27mg
  • Calcium: 75mg

Ingredients

  • Sorbet:
  • 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
  • Sauce:
  • 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)

Preparation

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat, and gently stir in clementine sections. Cover and let stand 2 minutes. Serve sauce warm with sorbet.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

White Chocolate Sorbet with Warm Clementine Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy