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.
129K 4.1/5 based on 47 reviews
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Last modified on: December 24th 2018

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For 800 ml, you will need:
  • 1 clementines 1 kg 250 g clementines
  • 2 lump sugar 90 g lump sugar
  • 3 jam sugar 15 g jam sugar
  • 4 Vanilla sugar 10 g Vanilla sugar
  • 5 lemon ½ lemon
  • Total weight: 1,430 grams

Change these quantities to make: 400 ml 800 ml 1 litre 600 ml 2 litres 400 ml
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
43 min.2 hours4 min.2 hours 47 min.
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Step by step recipe

Stage 1 - 10 min.
Clementine sorbet
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
Prepare all the sugar lumps like this.

Stage 3 - 5 min.
Clementine sorbet
Squeeze the juice from the clementines, you should get about 750 grams or millilitres of juice.

Stage 4 - 2 min.
Clementine sorbet
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
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
Pour the mixture onto the rest of the clementine juice.

Stage 7 - 2 hours
Clementine sorbet
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
Transfer to an ice-cream maker and churn.

Stage 9
Clementine sorbet
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
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.
You can use this method with other citrus fruit (mandarins, oranges, grapefruit, etc.).
A few weeks in the freezer.
Based on a recipe by Serge Zagori and dedicated to Jérémy and Nicolas, 2 huge fans.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
973 Kcal or 4,074 Kj11 gr274 gr0 gr
49 %4 %26 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
68 Kcal or 285 Kj1 gr19 gr0 gr
3 %<1 %2 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 800 ml : 10.56 €

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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)
ClementinesClementines: You can check-out other recipes which use it, like for example: Clementine Creamy, Clementine confectioner's custard, Little vanilla, clementine and chestnut verrines, Clementine Chantilly, European glass, ... 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: Old style brioche, Chocolate cake, Lemon tart, Madeleines, Like Bounty, ... All
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