Clementine sorbet

Method

1. If using gelatine, place the 2 sheets in a bowl filled with water and allow to soften for several minutes.
2. Once softened remove from the bowl and use your hands to squeeze out any excess water.
3. Place the gelatine in a pan with the sugar and 200ml of the clementine juice and place over a medium heat and stir until the sugar is completely dissolved.
4. Remove from the heat and combine with the remaining clementine and lemon juice, zest and orange liqueur.
5. Chill the clementine mixture in the fridge for several hours until it is completely cold.
6. You can speed the chilling up by putting the juice in a bowl placed on top of a larger bowl filled with ice.
7. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions. If you don’t have an ice cream maker, place the chilled sorbet mixture into a deep baking dish or bowl made from stainless steel or plastic and place in your freezer.
8. Check after 45 minutes. If it is frozen at the edges, mix vigorously with a whisk to break up any frozen pieces. Repeat every 30 minutes.
9. Once your sorbet has finished churning, place in a loaf tin or a bowl made of plastic or stainless steel.
10. Place a piece of baking parchment over the sorbet and wrap in cling film. Place in the freezer. 
11. Once frozen, break the pieces up and blend in a food processor or blender.

Tips

Gelatine is an optional ingredient in this sorbet. The gelatine gives the sorbet a smoother, softer texture and makes it easier to scoop. If you are vegetarian or vegan, feel free to leave this out but the texture of the sorbet will be harder. To soften, remove it from the freezer at least 10 - 15 minutes before serving.

The flavour of this sorbet is at its best if consumed within 24 hours, however it keeps well for several weeks in the freezer.

This works beautifully served with some homemade candied citrus peel.