Clementine Sorbetto

Time: 1 hour, plus at least 4 hours to freeze. Clementines create a pure, intense sorbetto (sorbet) that practically explodes with flavor. Serve with chocolate biscotti for a little decadence.

Yield: Serves 8 (makes 6 1/2 cups)

Ingredients

• 1/2  cup  plus 1 tbsp. sugar
• 1 1/2  tablespoons  light corn syrup
• 5 1/4  cups  strained fresh clementine juice
• 2  teaspoons  strained fresh lemon juice

Preparation

1. In a small saucepan, boil sugar and 1/2 cup water over high heat just until sugar dissolves. Stir in corn syrup and let cool.

2. In a bowl, combine syrup with juices. Freeze a metal 9-in. square pan. Freeze juice mixture in an ice cream maker according to manufacturer's directions. Transfer sorbetto to the cold pan, cover, and freeze until firm, at least 4 hours.

3. Let sorbetto soften in the refrigerator 20 minutes before serving in chilled bowls.

Make ahead: Freeze up to 1 week. Let soften at room temperature about 30 minutes, then break into chunks. Whirl in batches in a food processor until smooth, then scoop into chilled dishes. Serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

135 (2% from fat)

Protein:

0.8g

Fat:

0.3g (sat 0.0)

Carbohydrate:

33g

Fiber:

0.0g

Sodium:

6.4mg

Cholesterol:

0.0mg