Serves 6–8 | prep 20 mins | total time
- 75g liquid glucose
- 200g caster sugar
- 600ml freshly squeezed clementine
- juice (about 20-22 easy peelers)
- juice of 2 large lemons
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).