I love finishing off a meal with a sorbet. So light and refreshing. Especially in winter when meals tend to be on the heavy side anyway. This Clementine Sorbet is perfect for the festive season. Bright, light, zesty and fun! Reminds me of those fun frozen treats we used to get on holiday in Spain years ago.
When you think of desserts at this festive time of year you do tend to veer towards the hearty puddings packed with dried fruit and spices. Now those are lovely, don’t get me wrong on that one, but sometimes it is nice to ring the changes and embrace something a wee bit different.
These clementine sorbets do tick the traditional box in that it is a fruit that is always popular at Christmas (must have one in the stocking every year!) but instead of being a hot pudding these tasty fruits have been transformed so very easily into a delectable dessert, all chilly and frozen with a warming kick of grand marnier to tickle the taste buds!
How To Make Clementine Sorbet
Slice the tops off the clementines and then carefully scoop out all the flesh.
Press the flesh through a sieve with the back of a wooden spoon to extract all the juice you can, do this with all the clementines.
You should have approximately 250ml/1 cup of juice, make this up to 500ml/2 cups with the addition of good quality pure orange juice.
Pour the juice into a small pan and add 60ml/1/4 cup of runny honey and heat gently stirring well to dissolve the honey. Remove from heat and cool completely.
Add 2 shots of Grand Marnier or other orange liqueur.
Chill the mixture completely.
Do I have to use an ice-cream maker?
Now you can either process the sorbet mixture in an ice-cream maker and then scoop into the reserved clementine shells and pop into the freezer for an hour to firm up, or you can pour the juice into a shallow metal tin and freeze until firm and then rake through the crystals with a fork to form a granita. Scoop this into the reserves shells and pop back into the freezer for just a few minutes to firm them up again.
How many does this recipe serve
I’ve made enough here for 4 clementine sorbet
Some of the markets just now are selling clementines with their leaves on. If you can get those even better, make sure you store the carefully emptied fruit peel shells and lids in the fridge while you make the sorbet/granita as you don’t want them to dry out.
Can you prepare these ahead?
Once you have filled your clementine sorbet shells you can refreeze them and store in the freezer till a later date – maybe as a super treat to welcome in the New Year.
Looking for more ideas for ending your meal? Then check out my Delightful Desserts collection.
Finally, if you do try this clementine sorbet then please leave a comment/rating below. I love hearing from readers and respond to everyone. Don’t want to miss any Larder Love, then follow me on Facebook and Instagram and sign up for my weekly newsletter too.
- 4 clementines
- 250 ml/1 cup orange juice
- 60 ml/1/4 cup runny honey or agave syrup
- 2 shots orange liqueur
- Carefully cup the tops off the clementines and scoop out the flesh.
- Press the flesh through a sieve and reserve all juice.
- Make up wo 500ml with the addition of the orange juice.
- Heat gently in a small pan with the runny honey to dissolve.
- Add the orange liqueur and stir well before chilling completely in the fridge.
- Process in an ice-cream maker or pour the juice into a shallow metal tin and free till firm then rake over with fork to get the crystals.
- Pack the sorbet or granita crystals into the reserved clementine shells and refreeze till required.
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