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

Martha Rose Shulman
This Story Originally Appeared On sunset.com

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Lisa Romerein; Styling: William Smith

Recipe Summary

prep:
1 hr
freeze:
4 hrs
total:
5 hrs
Yield:
Serves 8 (makes 6 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

135 calories; calories from fat 2%; protein 0.8g; fat 0.3g; saturated fatg; carbohydrates 33g; fiberg; sodium 6.4mg; cholesterolmg.