Category Archives: Sherbets…

Clementine Sherbet, Hussy Style

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.

Oh My Darling...



Filed under Food Pr0n, Recipes, Sherbets...

No Scurvy Here

One of my very favorite websites is the Kitchn. I get a lot of kitchen inspiration from their wonderful posts and recipes. A week or so ago, they put up a recipe for clementine sherbet and I have not been able to stop thinking about it. What a bright, sunny, unexpected winter treat. And yes, I’m slightly more crazy about food right now on account of being pregnant, but trust me when I say that I am exceedingly food-lusty even when not knocked up.

I love everything about food – from seed to compost, from grocery list making to knife sharpening, from menu planning to scrubbing dishes. I love the way food looks, smells, feels, sounds, and tastes. I love how it brings my family together whether it’s a full-on Sunday dinner, hot as hell cookies swiped off the cooling rack, or a store-bought pizza eaten on the floor of the living room as we watch Dr. Who.

So as I wait for K to get home and Luli to finish napping, I’m going to get everything ready to get our sherbet on. I will post the recipe with any tweaks and production pictures in a follow-up post.

Pre-Sherbet Clementines

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Filed under Food Glorious Food, Kids in the Kitchen, Parenting is FUN!, Recipes, Sherbets...