This time of year, we always seem to have more produce on hand then we can use.
So I go through our fridge often and make a list of things that need used, and decide what I’ll make with them, so they don’t get wasted.
I saw a big bowl of clementines staring back at me the other day, and while they were delicious, we just weren’t going to be able to eat them all before some went bad. And then I was flipping thru The Perfect Scoop, and saw a recipe for Tangerine Sorbet. I figured it was worth the experiment to try it with clementines. I don’t know how good the tangerine sorbet is but this is now one of my favorite desserts ever! Sweet, but still refreshing, and the citrus flavor really comes through well. I had thought about serving it with vanilla ice cream for a creamsicle effect, but it was so good by itself I left well enough alone. : )
3 c clementine juice (from about 4 lbs)
3/4 c sugar
Mix 1/2 cup of the juice with the sugar in a small saucepan.
Warm over low heat, stirring, until sugar is dissolved.
Add remaining juice, then pour into a bowl and chill until cold.
Prepare according to your ice cream makers directions.
Recipe adapted from The Perfect Scoop by David Lebovitz