Clementine sorbet

Clementine sorbet

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

As you reach the edge of the province of Tarragona, just before you hit the region of Valencia, you’ll find the Delta del Ebro. I think this area produces the best clementines in the whole of the Iberian Peninsula – they have the perfect balance of sweetness and acidity. They’re called Clementinas de las Tierras del Ebro, and they’re protected by the government.

I really love to mix cava with this clementine sorbet. These are two great Catalonian gems together – just divine!

Ingredients

Quantity Ingredient
150g caster sugar
100g honey
14 clementines
1 lemon
1 blood orange, skin removed and cut into slices, to serve (optional)

Method

  1. Melt the sugar and honey in a pan with 250 ml of water. Bring to the boil and boil for 5 minutes. Set aside to cool.
  2. Squeeze the juice from all the fruit and sieve it into a jug – you need about 350 ml of juice. When the syrup is cold, stir in the juice and taste for sweetness, adding a little more honey if you want to sweeten.
  3. Churn in an ice-cream maker until softly set then spoon into a tub and freeze completely. If you don’t have an ice-cream maker, pour into a wide container and freeze for 1 hour, then mash with a fork and freeze for another hour and repeat until you have a so‘ft sorbet then freeze completely. Serve a scoop of sorbet with some slices of blood orange, if using.
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