Clementine and lemon sorbet with balsamic cream

Clementine and lemon sorbet with balsamic cream

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 1 litre
  • Easy
  • Vegan recipe collection
  • 20 minutes, plus freezing time


  • 15 juiced clementines or oranges
  • 250 g caster sugar
  • Balsamic cream, for drizzling

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes