- 15 juiced clementines or oranges
- 250 g caster sugar
- Balsamic cream, for drizzling
Measure the volume of the juiced clementines or oranges and lemons, without removing the bits of pulp, and add half the same amount of caster sugar.
Blend, then pour into a rectangular container and freeze.
Once frozen, remove from the freezer and beat. Freeze again until completely set. (Alternatively pour the mixture into an icecream machine and churn according to the manufacturer’s instructions).
Once set, serve with a small glug of sticky balsamic glaze.
Cook’s note: Soak the remaining citrus peels in hot water. Scrape away the pith, then boil in a sugar syrup. Remove from the syrup and leave to set. Top each bowl of sorbet with a few candied citrus peels and serve.