Olivia Dish

Recipe: Clementine Sherbet

This recipe is adapted from a sherbet recipe that appeared in the May/June 2004 issue of Cook’s Illustrated.  I’ve reduced the sugar a bit and changed the alcohol from vodka to bourbon.

grated zest from 4 or so clementines
2/3 cup sugar
pinch of salt
2 cups clementine juice (if freshly squeezed, around 25 clementines)
juice from 1 lemon
1 tablespoon of bourbon
2/3 cup heavy cream

Combine the zest, sugar and salt in a bowl. Add the clementine juice and stir until the sugar is dissolved. Strain the mixture into a bowl, add bourbon, and set in the freezer to chill.

Whip the cream in a large bowl until soft peaks form. While mixing, gently pour the juice into the cream. Freeze in an ice cream maker of your choice!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: