Clementine Sorbet

I'm addicted to Clementines. I could easily overdose on those sweet seedless slices in a single sitting.  Each year as the temperature drops, these "Christmas oranges" are flown in from California or South America or some other magical place where fruit, um, grows on trees. And just when I begin to bore myself crazy with pumpkin recipes, clementines bring back that summer fruit nostalgia.

If you want to be really sophisticated, add a scoop to a glass of champagne for a mind-blowing mimosa.

You will need about four pounds of Clementines. Yes, that's a lot.

Cut in half.

Freshly-squeezed.

Three cups of Clementine juice.

Empty shells.

Orange zest.

Orange-scented simple syrup. Also great for cocktails.

Don't eat it all at once.

Recipe:

Yield: 1 quart

3 cups (about four pounds) freshly squeezed Clementine juice 

1 tablespoon freshly grated orange zest

1/3 cup water

1/3 cup sugar

Cut the Clementines in half and squeeze the juice out (preferably using a juicer). Pour the juice through a sieve to remove any pulp and seeds. Zest one or two Clementines. In a small saucepan, combine zest, water, and sugar and heat until the sugar dissolves to create a simple syrup. Remove from heat and pour the simple syrup through a sieve to remove the zest. Mix together the simple syrup and the Clementine juice and chill until the liquid is very cold. Pour into ice cream maker and churn.