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

Recipe by Cooking Light December 2002

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

320 calories; calories from fat 26%; fat 9.2g; saturated fat 5.5g; mono fat 2.6g; poly fat 0.3g; protein 2.4g; carbohydrates 59.6g; fiber 0.2g; cholesterol 6mg; iron 0.2mg; sodium 27mg; calcium 75mg.
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