Clementine Sorbet

The use of fructose (fruit sugar) instead of sucrose in this sorbet gives it an incredible tangy flavour.
I was not totally happy with the way it froze though, probably due to the high water content of the juice. More work to follow.

Ingredients for the clementine sorbet:
750 g clementine juice (about 2.5 kilos of clementines)
125 g fructose
One leaf of gelatin

Preparing the clementine sorbet:
Half the clementines and squeeze the juice out of them. Bloom the gelatin leaf in a bit of cold water.
Put the fructose and 125 g of the clementine juice (passed through a sieve) into a sauce pan. Bring to the boil until the fructose dissolves. Squeeze as much water as possible from the gelatin and add it to the sauce pan while stirring to dissolve. Take off the heat. Add the rest of the juice (passed through a sieve) to the pan.
Transfer to a jug and store in the fridge until very cold.
Pour the mixture into your ice-cream machine and churn for 20-30 minutes until frozen.

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