Clementine Sherbet: A New Take on an Old Classic

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There are a million different signs that winter, and the holiday season are upon us but one of the most notable ones is the abundance of clementines. They’re back in season and stacked by the crateful in every grocery store. I’ve never made anything with clementines before, just eaten them. So when I heard my friend was having his wisdom teeth out I figured it was the perfect excuse to make ice cream, or rather Clementine Sherbet.

I’ve never been a huge sherbet fan. It’s good but never my first choice. What I’ve learned though is that when something is homemade, especially ice cream, it’s ten times better. And of course I always like to put my own twist on things hence the change in citrus.

My recipe comes from Brown Eyed Baker, a baking blog that I frequently get inspiration and recipes from. The only change I made was the type of juice and zest I used which was of course clementine. I strongly suggest using a juicer since so much is needed. I also strongly suggest doubling the recipe if you are an ice cream lover and/or hate to share. It only makes about a pint and a half, which is a nice amount, but three pints is even better.

clementine

INGREDIENTS:

1 tablespoon orange zest (or clementine)
1 cup granulated sugar
Pinch salt
2 cups fresh-squeezed orange juice (or clementine)
3 tablespoons lemon juice
2 teaspoons Triple Sec (I used vodka)
2/3 cup heavy cream

Note: The purpose of the alcohol isn’t to make it a “boozy” dessert but rather to keep the mixture from freezing too much. This keeps the texture soft, like sherbet is known to be. So the type used doesn’t really matter too much. Just don’t go using something ridiculous like creme de menthe.

DIRECTIONS:

1. Process the zest, sugar and salt in a food processor until damp, ten to fifteen 1-second pulses. With the machine running, add the orange juice and lemon juice in a slow, steady stream; continue to process until the sugar is fully dissolved, about 1 minute. Strain the mixture through a fine-mesh strainer into a medium bowl. Stir in the Triple Sec, then cover with plastic wrap and chill in the freezer until the mixture reaches 40 degrees F, about 30 to 60 minutes. Do not let the mixture freeze.

2. When the mixture is cold, whip the cream in a large bowl until soft peaks form. Continue to whip constantly and add the juice mixture in a slow, steady stream, pouring against the edge of the bowl.

3. Immediately start the ice cream machine and add the orange mixture to the canister; churn according to the manufacturer directions. When done, the sherbet should have the consistency of soft-serve ice cream. Transfer the sherbet to a freezer-safe container and freeze until firm, about 3 hours.

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