This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
148 K 4.1/5 (47 reviews)
2 hours 50 min.
Easy
2 litres 400 ml
5 IngredientsLast modified on: December 24th 2018
For 2 litres 400 ml, you will need:
- 1
3 kgs 750 g clementines - 2
270 g lump sugar - 3
45 g jam sugar - 4
30 g vanilla sugar - 5
2 lemon - Total weight: 4,290 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 2 hours
Cooking: 4 min.
All in all: 2 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Thoroughly scrub and dry 3 kgs 750 g clementines (use organic ones if possible).
Scrape the edges of 270 g lump sugar over the skin of the clementines.
Scrape the edges of 270 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 45 g jam sugar, 30 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 2 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.
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.
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 | 30 RDI=10 % | 820 RDI=80 % | 0 | 2,920 RDI=150 % | 12,220 RDI: 150 % |
| Per 100 g | 0 | 20 RDI=2 % | 0 | 70 RDI=3 % | 290 RDI: 3 % |
How much will it cost?
- For 2 litres 400 ml : 31.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Clementines
Like these other recipes: Clementine cake, Clementine Chantilly, Little vanilla, clementine and chestnut verrines, Clementine confectioner's custard, Corsican tarts, ... See them all 8
Lump sugar
Like these other recipes: Little vanilla, clementine and chestnut verrines, ... See them all 1
Jam sugar
Like these other recipes: Quince paste, Fillings for macaroons, Macarons (the original French macaroons) , ... See them all 3
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Cottage cheese tart, Moist chocolate cake, Strawberry Charlotte, Génoise (Genoa sponge), Dijonnaise pear cake, ... See them all 83
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011762 K3.5 8 min.
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread). October 24th 2017346 K4.1 3 hours 9 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis. October 3rd 2010341 K5 1 hour 25 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015391 K3.3 55 min.
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed. May 22th 2016354 K4 1 hour 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.