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Clementine Sorbet
[Photograph: Max Falkowitz]
Keep your clementines chilled in the fridge to cut down on prep time. This sorbet tastes best the day it's made.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
About This Recipe
| Active time: | 45 minutes |
| Total time: | 45 minutes |
| Special equipment: | blender or food processor, ice cream maker |
| This recipe appears in: | Serious Entertaining: 'I'm Sick, Make Me My Dinner!' Scooped: Clementine Sorbet |
| Rated: |  |
Ingredients
- 20 chilled clementines (about 1 case, or 3 3/4 pounds), peeled and broken into segments
- 1 cup sugar
- 1/4 teaspoon kosher salt
Procedures
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1
In batches, purée clementine segments until smooth, about 30 seconds. Pour purée through a fine mesh strainer, pressing down on solids with a spoon, into a large measuring cup until you have 4 cups of strained juice. Reserve remaining juice for another purpose and rinse out blender. If clementines were not chilled, chill juice in refrigerator for 2 to 3 hours until very cold.
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2
Combine strained clementine juice and sugar in blender and blend on high speed until sugar is completely dissolved, about 30 seconds. Blend in salt to taste.
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3
Churn in ice cream maker according to manufacturer's instructions. Serve immediately as soft serve or transfer to an airtight container and chill in freezer for at least 4 hours for a firmer texture.
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