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.
Here's a simple method using sugar cubes.
57,2964.3/5 for 32 ratings
Last modified on: December 24th 2018
For 1 litre 600 ml, you will need:
- 1
2 kgs 500 g clementines - 2
180 g lump sugar - 3
30 g jam sugar - 4
20 g Vanilla sugar - 5
1 lemon - Total weight: 2,860 grams
How long does it take?
Time required for this recipe:
Keeping: A few weeks in the freezer.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 43 min. | 2 hours | 4 min. | 2 hours 47 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Thoroughly scrub and dry 2 kgs 500 g clementines (use organic ones if possible).
Scrape the edges of 180 g lump sugar over the skin of the clementines.
Scrape the edges of 180 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 30 g jam sugar, 20 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).
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 1 lemon.
Put into a sealed container (such as a bottle) and leave in the fridge for at least 2 hours or overnight.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,882 Kcal or 7,880 Kj | 21 gr | 466 gr | 0 gr |
| 94 % | 8 % | 44 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 66 Kcal or 276 Kj | 1 gr | 16 gr | 0 gr |
| 3 % | <1 % | 2 % | 0 % |
How much will it cost?
- For 1 litre 600 ml : 21.12 €
Source
Based on a recipe by Serge Zagori and dedicated to Jérémy and Nicolas, 2 huge fans.More recipes?
This recipe uses (among others) | Clementines: You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, European glass, Corsican tarts, Citrus crunch, ... All |
| Lump sugar: You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, ... All |
| Jam sugar: You can check-out other recipes which use it, like for example: Macarons (the original French macaroons) , Fillings for macaroons, Quince paste, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Lemon tart, Moist chocolate cake, Arizona cupcakes, Tarte Normande, ... All |
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