- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 5 minutes plus churning
- Effort: easy
- 200 g sugar
- 400 ml freshly squeezed clementine juice
Tips and Suggestions
Make sure you are precise with the sugar because it needs the right sugar content to freeze correctly
1. Put the sugar in a pan and pour over 200ml water. Dissolve the sugar over a gentle heat, stirring occasionally. Bring the syrup to a boil and cook over a moderate heat for 1-2 minutes. Leave the syrup to cool.
2. Mix the sugar syrup with the clementine juice and churn in an ice cream machine until it sets firm. This sorbet tastes best if it is kept in the freezer for around 2 hours before serving.
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