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.
157 K 4.1/5 (47 reviews)
2 hours 50 min.
Easy
10.60 €
800 ml
5 IngredientsLast modified on: December 24th 2018
For 800 ml, you will need:
- 1
1 kg 250 g clementines - 2
90 g lump sugar - 3
15 g jam sugar - 4
10 g vanilla sugar - 5
½ lemon - Total weight: 1,430 grams
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 1 kg 250 g clementines (use organic ones if possible).
Scrape the edges of 90 g lump sugar over the skin of the clementines.
Scrape the edges of 90 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 15 g jam sugar, 10 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 ½ 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 | 10 RDI=3 % | 270 RDI=20 % | 0 | 970 RDI=40 % | 4,070 RDI: 40 % |
| Per 100 g | 0 | 20 RDI=1 % | 0 | 70 RDI=3 % | 290 RDI: 3 % |
How much will it cost?
- For 800 ml : 10.60 €
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: Little vanilla, clementine and chestnut verrines, Citrus crunch, Clementine Chantilly, European glass, 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: Antoinette's caramelized apple cake, Arizona cupcakes, Mulled wine Belle-Plagne style, Croissant dough apples, Bounty-style tart for Alison, ... See them all 83
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010398 K 154 50 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020344 K4.8 30 min.
Chocolate mug cake
A mug cake is fun to make and only takes a few minutes. It cooks in just one and a half minutes in the microwave. June 4th 2014133 K5 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.