Clementine sorbet
Serves: 6–8
Prep time: 20 minsTotal time: 
Recipe photograph by Clare Winfield
Clementine sorbet
Serves: 6–8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
208Kcal
Fat
0gr
Saturates
0gr
Carbs
51gr
Sugars
46gr
Fibre
0gr
Protein
1gr
Salt
0.1gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 75g liquid glucose
- 200g caster sugar
- 600ml freshly squeezed clementine
- juice (about 20-22 easy peelers)
- juice of 2 large lemons
Step by step
Get ahead
Make the sorbet and freeze up to 2 months ahead.
- Put the liquid glucose, sugar and 120ml cold water into a pan and slowly bring to the boil, stirring occasionally to dissolve the sugar. Remove from the heat and leave to cool.
- Stir in the clementine and lemon juice and strain into a bowl. Cover and chill for at least 2 hours. If you have one, use an ice-cream maker to churn this mixture. Transfer the finished sorbet to a shallow plastic container and freeze until required. Alternatively, pour it into a freezer-proof box, cover and freeze until it is almost firm, then scoop into a food processor and blend until smooth, then return to the plastic box and freeze once more. Repeat this process another 2-3 times until the ice crystals have broken down and the mixture is smooth.
- Serve in scoops in small stemmed dessert glasses – it's gorgeous with a drizzle of Campari or Aperol (pictured).
