Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Delightful Desserts » 4 Ingredient Clementine Sorbet Recipe

4 Ingredient Clementine Sorbet Recipe

Author: Karon Grieve Published : December 2014

Recipe
clementine sorbet pin image
clementine sorbet pin image
clementine sorbet pin image

This clementine sorbet is so light and refreshing. Especially in winter when meals tend to be on the heavy side anyway. 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.

clememtine sorbet

Why you’ll love this recipe

  • This is such a super refreshing and tasty dessert so different from traditional winter puddings
  • Clementine sorbet is super easy to make and there are only 4 ingredients!
  • You’ll feel like a kid again eating this sorbet out of the fruit itself.
clementines on stand

Ingredients for clementine sorbet

  • 4 clementines
  • fresh orange juice
  • runny honey
  • orange liqueur

Can you use other fruits?

If you can’t get clementines you can just as easily make this sorbet recipe using mandarins or tangerines instead.

Sweetener options

You can use honey or agave nectar or sugar syrup. Whatever you like for the sweetener really.

close up of clememtine and spoon

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.

empty clememtine shell

Do I have to use an ice-cream maker?

No. There are two ways to make a clementine sorbet;

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 sorbets.

Can you prepare these sorbets 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.

larder links

Looking for more delightful sorbet recipes to try? Then check these out before you go;

Nectarine and chamomile sorbet

Mixed summer fruit sorbet

Earl Grey tea sorbet

Spiced blackcurrant sorbet with cassis

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
clememtine sorbet

Clementine Sorbet

Karon Grieve
A quick and easy festive dessert of frozen clementine sorbet served in the fruit shell
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course desserts
Cuisine Spanish
Servings 4 people
Calories 155 kcal

Ingredients
 

  • 4 clementines
  • 250 ml orange juice fresh
  • 60 ml honey or agave syrup
  • 60 ml orange liqueur
Metric – US Customary

Instructions
 

  • 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.

Notes

Once made up and in their shells the clementine sorbets can be stored in the freezer for up to 3 months.
You can use mandarins or tangerines instead of clementines for this sorbet recipe.

Nutrition

Calories: 155kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 268mgFiber: 1gSugar: 29gVitamin A: 125IUVitamin C: 67mgCalcium: 30mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Christmas, Delightful Desserts, Winter

« Spiced Cranberry and Orange Marmalade
Leftover Turkey Curry And 5 Great Leftover Recipes Too »

Comments

  1. Sue says

    December 17, 2014 at 9:09 am

    5 stars
    Lovely …. and you have the bonus of no dish to wash up after your tasty little pud, always a winner in my book 🙂

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.