Ingredients

Step by step

1. Finely grate the zest from 4 clementines, and set aside. Peel them all, then pull them in half to remove the central pithy ‘stem’. In two batches, whiz the clementines for 2-3 minutesin a blender until almost smooth. Tip the pulp into a sieve set over a large measuring jug or bowl. Press to extract the juice – you should get at least 800ml. (Keep the leftover pulp to stir into cake mixes – see our recipe for clementine loaf cake at sainsburysmagazine.co.uk/clementineloaf.)
2. Put the sugar and liquid glucose into a small pan with 100ml water; heat gently until dissolved. Boil rapidly for 3-5 minutes, or until the mixture reaches 110°C on a cook’s thermometer. Meanwhile, mix 3 tablespoons of the clementine juice to a smooth paste with the cornflour.
3. Once the syrup reaches 110°C, quickly stir in the cornflour mixture, then boil for another minute. Remove from the heat and dip the base of the pan into cold water to stop it cooking further. Pour into a bowl and leave to cool for 15 minutes, then whisk in the clementine juice with the reserved zest, the squeeze of lemon and a pinch of salt. Pour the mixture into a freezer-safe container, and freeze for 6 hours, or overnight, until solid. Freeze another similar container, ready for the finished sorbet.
4. Once the sorbet is frozen solid, remove from the freezer and leave for 10 minutes to soften slightly. Slice into blocks, then blitz in a processor in two batches for 1-2 minutes, until it has broken down to a paler, fluffy consistency. Scoop into the second frozen container and freeze for 2 hours or until needed. The sorbet is best on the day it has been blitzed, but it will keep in the freezer for up to 1 month.
5. When ready to eat, scoop the sorbet into glasses or bowls, scatter with pomegranate seeds and drizzle over a generous dose of gin. Serve immediately with marzipan cookies.

Serve with

Marzipan cookies