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Clementine sorbet

Clementine sorbet

To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes.

Here's a simple method using sugar cubes.

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Last modified on: December 24th 2018

For 800 ml, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
43 min.2 hours4 min.2 hours 47 min.
Preservation:
A few weeks in the freezer.
At what time?
Work this out...

Step by step recipe

Stage 1
10 min.
Clementine sorbet : Photo of step #1 Thoroughly scrub and dry 1 kg 250 g clementines (use organic ones if possible).

Scrape the edges of 90 g lump sugar over the skin of the clementines.
Stage 2
Clementine sorbet : Photo of step #2 Prepare all the sugar lumps like this.
Stage 3
5 min.
Clementine sorbet : Photo of step #3 Squeeze the juice from the clementines, you should get about 750 grams or millilitres of juice.
Stage 4
2 min.
Clementine sorbet : Photo of step #4 Put the clementine-flavoured sugar lumps in a saucepan with 15 g jam sugar, 10 g Vanilla sugar and 1/3 of the clementine juice.
Stage 5
4 min.
Clementine sorbet : Photo of step #5 Dissolve the sugar lumps over medium heat, while stirring. Take off the heat as soon as the sugar has dissolved.

Be careful not to let the mixture boil, or the flavour will be lost. Ideally, use an electronic thermometer, if you have one, and do not let the temperature rise above 140°F (60°C).
Stage 6
1 min.
Clementine sorbet : Photo of step #6 Pour the mixture onto the rest of the clementine juice.
Stage 7
2 hours
Clementine sorbet : Photo of step #7 Add the juice of ½ lemon.

Put into a sealed container (such as a bottle) and leave in the fridge for at least 2 hours or overnight.
Stage 8
25 min.
Clementine sorbet : Photo of step #8 Transfer to an ice-cream maker and churn.
Stage 9
Clementine sorbet : Photo of step #9 The jam sugar contains a natural gelling agent: fruit pectin.This is not essential, but it does make a smoother sorbet which does not go as hard when you put it in the freezer.

Without jam sugar, your sorbet will tend to "clump", like in this photo. This is simply a matter of texture and does not affect the flavour at all.
Stage 10
Clementine sorbet : Photo of step #10 As with any sorbet, you need to take great care over the quality of fruit you use; use the best you can get. The very best will give you an excellent sorbet.

In France, the best clementines, in my opinion, are the ones from Corsica. They are easy to recognise in their boxes with their leaves and bottoms that are still green. Their slightly sharp flavour is utterly delicious.

Beware of poor imitations, those "clementines with leaves", which look similar, but there the resemblance ends, as the taste is nowhere near as good.

Remarks

You can use this method with other citrus fruit (mandarins, oranges, grapefruit, etc.).

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Based on a recipe by Serge Zagori and dedicated to Jérémy and Nicolas, 2 huge fans.

More recipes?

This recipe use (among others)
ClementinesClementines: You can check-out other recipes which use it, like for example: Citrus crunch, Corsican tarts, European glass, Little vanilla, clementine and chestnut verrines, ... All
Lump sugarLump sugar: You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, ... All
Jam sugarJam sugar: You can check-out other recipes which use it, like for example: Quince paste, Fillings for macaroons, Macarons (the original French macaroons) , ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Hot chocolate, Amiens macaroons, Frozen Nougat, Strawberries with mint and cream, ... All

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