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

Gallery

Karry Hosford

Recipe Summary

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

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).

    Advertisement
  • 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.
Advertisement
Advertisement