I’m so happy to be home for the holidays, after what felt like a month long finals week. The past few days were hectic of course, as Christmas always is for our family. But this morning I was able to take over the kitchen and mix up one of my favorite winter recipes, clementine sherbet. Before coming home I made a trip to Wegmans and grabbed two crates of Satsuma clementines, which are apparently the rolls royce of citrus fruit. Shipped in from Japan, these guys cost a bit more than “halos” or “cuties”. But I always believe in buying the best quality ingredients, and these satsumas are incredibly sweet and juicy.
This sherbet, while great on its own, belongs in a glass of Prosecco. It requires minimal ingredients and time, so easy enough to make before New Year’s Eve. You’ll need to juice enough clementines to get two cups of juice, which for me ended up being about 2-3 pounds. Then add cream, sugar, and the other ingredients and it’s ready to process in an ice cream maker.
1 tablespoon zest
1 cup granulated sugar
2 cups fresh-squeezed satsuma juice
3 tablespoons lemon juice
2 teaspoons Triple Sec (or vodka)
2/3 cup heavy cream
- Juice enough Satsumas until you have 2 cups of liquid
- Zest a few of the citrus and add that to the sugar and mix
- Pour the sugar and cream into the juice and stir
- Once the sugar is completely dissolved pour into your ice cream machine and process until frozen and thick, or about 30 minutes