I was inspired to make clementine sherbet after I saw this post at the Kitchn, where they review this 2009 recipe for tangerine sherbet from the NY Times (which itself appears to be based this Chez Panisse dish). The good folks over at the Kitchn substituted clementines for tangerines — which I think is brilliant. Anyhow, they were generally happy with the NYT recipe, but for the fact it had such a meager yield. I agree. I would also add that while I am pretty freaking laid back when it comes to non-baking recipes, I have to say that I found the NYT recipe to be a wee tad insipid. Either give specific times and measurements or don’t. But the whole ‘I’M CASUAL AND BREEZY FOR REALLLLSSZ!!’ thing kind of makes you look like a dick. Just saying.
Anyhow, so seeing as I more than tweaked the recipe AND I found the most recent iteration to be pointless, I’m going to go ahead and rewrite the damn thing with *my* ingredients and ratios. My yield at almost 4 cups is about double the NYT recipe.
- 1 packet unflavoured gelatin
- 1/4 c water
- 4 lbs of clementines
- approx. 1/2 cup of orange juice or pineapple juice, or some other similar juice (optional)
- 1/4 t salt
- 1 c sugar
- 1/2 t ground cardamom
- 1 t vanilla extract
- 1 c heavy cream, cold
In a medium saucepan, dissolve gelatin in water.
Zest 5 of the clementines with a microplane grater and set aside zest. Juice ALL of your clementines; you should have approximately 3 cups of juice. If you are short, juice more clementines OR add enough orange juice or similar juice to make 3 cups total.
Mix together zest, juice, salt, sugar, and cardamom.
Heat gelatin mixture over medium low heat until the gelatin is fully dissolved. Stir in juice mixture and heat until just below a simmer. Remove from heat and chill in refrigerator for at least 2 hours. I did NOT strain my citrus mix because I like the way the pulp and zest look in the sherbet. Feel free to strain if you would like.
Stir vanilla and cold cream into citrus mix and pour into ice cream maker. Eat a whole bunch as ‘soft serve,’ then freeze the rest.