Clementine Sorbetto
Photo: Lisa Romerein; Styling: William Smith
Prep Time 1 hr Freeze Time 4 hrs Total Time 5 hrs
AuthorMartha Rose Shulman

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
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
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
3

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

Step 4
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
5

Note: Nutritional analysis is per serving.

Ingredients

 1/2 cup plus 1 tbsp. sugar
 1 1/2 tablespoons light corn syrup
 5 1/4 cups strained fresh clementine juice
 2 teaspoons strained fresh lemon juice

Directions

Step 1
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
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
3

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

Step 4
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
5

Note: Nutritional analysis is per serving.

Clementine Sorbetto

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