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!


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