A bright and tangy clementine sorbet is just what you need for a summer refresh.
This post is sponsored by Darling Citrus. All opinions are my own.
I love a good sorbet. Just see my Hibiscus Margarita Sorbet and Mango Passion Fruit Sorbet if you don’t believe me. There’s something about a juicy frozen treat slowly melting as it hits your mouth that I always crave in the warmer months.
As tasty as ice cream and gelato are, a highly refreshing sorbet is pretty hard to beat, especially when it’s done right.
Today I’m sharing a delicious Clementine Sorbet made with freshly squeezed juice from Darling Clementines. I’ll also share my tip for achieving a velvety, non-icy texture no matter what flavor of sorbet you’re making!
Why you’ll love this clementine sorbet
In addition to the heavenly texture, the citrusy flavor of this clementine sorbet is out of this world, too. That’s thanks to the freshly squeezed Darling Clementine juice- the juice to skin ratio on this fruit is high, so even though they’re on the smaller size, you’ll yield a good amount of juice per fruit. I juiced about sixteen clementines to yield 2 cups of freshly squeezed, Vitamin C rich, juicy goodness.
Sweetened by a simple syrup made from organic sugar and water, I also added a bit of lime juice. The acidity helps to balance out the sweetness and I love how the lime flavor gives this sorbet a bit of an exotic twist.
And let’s not forget the secret to that silky texture…
The secret to silky smooth sorbet every time
Adding just a tablespoon of corn syrup to the sugar syrup is a game changer when it comes to sorbet. As an invert sugar, corn syrup is quite viscous, so adding it in even small amounts makes for richer, creamier sorbet with more body. It also helps sorbet resist crystallization, preventing a sorbet with an icy, chunky texture.
How much does this clementine sorbet recipe make?
Because juicing several clementines for this sorbet can be a bit of a labor of love, this recipe yields one pint, or about 4 servings. You’ll need to juice around sixteen clementines to yield a similar quantity. If you’ve got the time to juice more, feel free to double the recipe to yield one quart!
Luckily, the rest of the recipe is pretty hands off, as the ice cream maker will do the rest of the job of churning the sorbet mixture.
How far in advance can this recipe be made?
This clementine sorbet recipe should keep well for up to a month in the freezer when stored in an airtight container. However, I highly doubt it will last that long!
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Clementine Sorbet
A bright and tangy clementine sorbet is just what you need for a summer refresh.
Ingredients
- 1/4 cup water
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon corn syrup
- 2 cups juice from freshly squeezed Darling Citrus clementines about 16 clementines
- Juice of 1/2 lime
Instructions
- Combine the water and sugar in a small saucepan; bring to boil. Reduce the heat and simmer until the sugar has dissolved. Stir in the corn syrup, remove from the heat and set aside to cool.
- Once cooled, stir in the clementine juice and lime juice. Transfer to a container and chill in the refrigerator for at least two hours.
- Freeze the mixture in an ice cream maker until frozen but still soft. Transfer to a container and immediately place in the freezer for two hours to finish freezing. For best results, allow to soften in the refrigerator for about 20 minutes before serving.
