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Clementine Sorbet
A quick and easy festive dessert of frozen clementine sorbet served in the fruit shell
Ingredients
- 4 clementines
- 250 ml orange juice fresh
- 60 ml honey or agave syrup
- 60 ml orange liqueur
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!
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