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.

Clementine Sorbet

About This Recipe

Active time:45 minutes
Total time:45 minutes
Special equipment:blender or food processor, ice cream maker
This recipe appears in: The Science of the Best Sorbet 10 Ice Cream Recipes That Use Fall and Winter Fruit Serious Entertaining: 'I'm Sick, Make Me My Dinner!' Scooped: Clementine Sorbet


  • 20 chilled clementines (about 1 case, or 3 3/4 pounds), peeled and broken into segments
  • 1 cup sugar
  • 1/4 teaspoon kosher salt


  1. 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.

  2. 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.

  3. 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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