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
Keep your clementines chilled in the fridge to cut down on prep time. This sorbet tastes best the day it's made.
- 20 chilled clementines (about 1 case, or 3 3/4 pounds), peeled and broken into segments
- 1 cup sugar
- 1/4 teaspoon kosher salt
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.
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.
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.