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.
158 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=4 % | 270 RDI=30 % | 0 | 970 RDI=50 % | 4,070 RDI: 50 % |
| Per 100 g | 0 | 20 RDI=2 % | 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: Clementine confectioner's custard, Corsican tarts, Clementine Chantilly, Little vanilla, clementine and chestnut verrines, Citrus crunch, ... 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: Macarons (the original French macaroons) , Fillings for macaroons, Quince paste, ... See them all 3
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Stewed apple (compote), Strawberry, kiwi and mascarpone verrines, Kouign-amann brioche, Crêpes Suzette, ... See them all 83
Other recipes you may also like
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a... May 20th 2015363 K 15 2 hours 35 min.
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese. January 27th 201677 K4.3 50 min.
Mussels with arroz negro
The famous Spanish arroz negro (black rice) is prepared by adding squid ink towards the end of cooking. This gives the rice not only its curious dark colour, but delicious marine flavours. In this recipe it forms the bed for mussels, cooked simply and served out of their shells – a perfect combination. January 30th 201958 K 1 hour 10 min.
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it. May 20th 2020151 K3.3 30 min.
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a rather firm meat, tough even, but with this method it can be cut with a fork like a confit. This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or... January 27th 2012556 K3.8 5 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.