Author: Karon Grieve
Recipe
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.
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.
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.
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?
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.
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.
Clementine Sorbet
Karon Grieve
A quick and easy festive dessert of frozen clementine sorbet served in the fruit shell
5 from 1 vote
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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!
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