Clementine Sorbetto
Photo: Lisa Romerein; Styling: William Smith
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.
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