Photo: Lisa Romerein; Styling: William Smith
Prep Time
1 Hour
Freeze Time
4 Hours
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.

How to Make It

Step 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.

Step 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.

Step 3

Let sorbetto soften in the refrigerator 20 minutes before serving in chilled bowls.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

JennySmith's Review

February 08, 2011
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.