The use of fructose (fruit sugar) instead of sucrose in this sorbet gives it an incredible tangy flavour.
Ingredients for the Clementine Sorbet:
750g clementine juice (about 2.5 kilos of clementines)
125g 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 125g 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.
