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Clementine Sorbetto

Serves 8 (makes 6 1/2 cups)

Prep Time
1 hr

Freeze Time
4 hrs

Total Time
5 hrs

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

Clementine Sorbetto

Photo: Lisa Romerein; Styling: William Smith
 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
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.

Nutrition Facts

Servings Serves 8 (makes 6 1/2 cups)

Amount Per Serving
Calories 135Calories from Fat 2
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.4mg1%
Total Carbohydrate 33g11%

Dietary Fiber 0.0g0%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.