Delectable Holiday Desserts

Photo by: Leigh Beisch

Clementine Sorbetto

1/2 cup plus 1 tbsp. sugar
1 1/2 tablespoons light corn syrup
5 1/4 cups strained fresh clementine juice
2 teaspoons strained fresh lemon juice

1. In a small saucepan, boil sugar and 1/2 cup water over high heat just until sugar dissolves. Stir in corn syrup and let cool.
2. In a bowl, combine syrup with juices. Freeze a metal 9-in. square pan. Freeze juice mixture in an ice

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Photo by: Leigh Beisch

Clementine Sorbetto

1/2 cup plus 1 tbsp. sugar
1 1/2 tablespoons light corn syrup
5 1/4 cups strained fresh clementine juice
2 teaspoons strained fresh lemon juice

1. In a small saucepan, boil sugar and 1/2 cup water over high heat just until sugar dissolves. Stir in corn syrup and let cool.
2. In a bowl, combine syrup with juices. Freeze a metal 9-in. square pan. Freeze juice mixture in an ice cream maker according to manufacturer's directions. Transfer sorbetto to the cold pan, cover, and freeze until firm, at least 4 hours.
3. Let sorbetto soften in the refrigerator 20 minutes before serving in chilled bowls.

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