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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.

147 K 4.1/5 (47 reviews)

2 hours 50 min. difficulté

Easy

10.60 €

400 ml

5 Ingredients

Last modified on: December 24^th 2018

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For 400 ml, you will need:

1 625 g clementines
2 45 g lump sugar
3 7.5 g jam sugar
4 5 g vanilla sugar
5 ¼ lemon
Total weight: 715 grams

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400 ml 800 ml 1 litre 600 ml 2 litres 400 ml

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Times for this recipe

Preparation: 45 min.

Resting: 2 hours

Cooking: 4 min.

All in all: 2 hours 50 min.

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Step by step recipe

Stage 1 - 10 min.

Thoroughly scrub and dry 625 g clementines (use organic ones if possible).

Scrape the edges of 45 g lump sugar over the skin of the clementines.

Stage 2

Prepare all the sugar lumps like this.

Stage 3 - 5 min.

Squeeze the juice from the clementines, you should get about 750 grams or millilitres of juice.

Stage 4 - 2 min.

Put the clementine-flavoured sugar lumps in a saucepan with 7.5 g jam sugar, 5 g vanilla sugar and 1/3 of the clementine juice.

Stage 5 - 4 min.

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.

Pour the mixture onto the rest of the clementine juice.

Stage 7 - 2 hours

Add the juice of ¼ 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.

Transfer to an ice-cream maker and churn.

Stage 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

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.).

Keeping: A few weeks in the freezer.

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

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	5 RDI=2 %	140 RDI=10 %	0	490 RDI=20 %	2,040 RDI: 20 %
Per 100 g	0	20 RDI=2 %	0	70 RDI=3 %	290 RDI: 3 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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