The cute size. The easy-peel rind. The discrete segments. All that and the delicately sweet flavor make clementines some of my favorite fruit. Sure, they're not the most exciting citrus, but you can eat them like popcorn and plow through a case without thinking about it. Which I do about once a week.
But even the most die hard winter clementine fans can get a little bored with eating the fruit straight, which is where this sorbet comes in. Unlike some other citrus sorbets, clementine juice churns up plenty creamy with minimal adulterations and not too much extra sugar. And when I say creamy, I mean sherbet creamy, as in, you're sure there's no dairy in this?
Another nice thing about the easygoing sweetness and low acidity of clementines: the filtered juice tastes like a melted creamsicle. Which means that when frozen it tastes a whole lot like a creamsicle, no vanilla required!
There's just one thing to keep in mind for this easy and rewarding sorbet: keep your clementines in the fridge before you start juicing. If you do, you can send the finished base right through the churn as soon as you're done. That means that about 45 minutes after you start peeling, you can have fresh sorbet in your bowl. Winter is rarely this kind.
- 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.
blender or food processor, ice cream maker
Make-Ahead and Storage
This sorbet tastes best the day it's made.