Guest chef

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!

Clementine sorbet

  • Serves 6–8
  • Prep 20 mins
  • Total time 20 mins, plus chilling and freezing
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Clementine sorbet
Clementine sorbet

step by step

  • 1Put the liquid glucose, sugar and 120ml cold water into a pan and slowly bring to the boil, stirring occasionally to dissolve the sugar. Remove from the heat and leave to cool.
  • 2Stir in the clementine and lemon juice and strain into a bowl. Cover and chill for at least 2 hours. If you have one, use an ice-cream maker to churn this mixture. Transfer the finished sorbet to a shallow plastic container and freeze until required. Alternatively, pour it into a freezer-proof box, cover and freeze until it is almost firm, then scoop into a food processor and blend until smooth, then return to the plastic box and freeze once more. Repeat this process another 2-3 times until the ice crystals have broken down and the mixture is smooth.
  • 3Serve in scoops in small stemmed dessert glasses – it's gorgeous with a drizzle of Campari or Aperol (pictured).
  • Recipe photograph by Clare Winfield

Get ahead

Make the sorbet and freeze up to 2 months ahead.

You will need

  • 75g liquid glucose
  • 200g caster sugar
  • 600ml freshly squeezed clementine
  • juice (about 20-22 easy peelers)
  • juice of 2 large lemons

+ Nutritional Information