Clementine sorbet (Slideshow version)
Stage 10/10 :
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.