First, my apologies to all who are buried in snow as this frozen treat is probably not something you're dreaming of right now...
But the last of the Clementines needed to be eaten, so I utilized them this way.
Photo credit: kqed. Click image to link
These sweet, juicy jewels are at their peak during the winter here. Easy to peel, usually nearly seedless and just the right size for a snack or a healthy dessert ~ it's no wonder they are so popular.
Photo credit: V&A Images. Fritware bowl (c.1530)
click image to learn more.
And they look beautiful on display. I love to place a pile of them in an antique Blue & White Bowl, not as old as this one, but similar.
The recipe came from Sunset Publishers' "Food Processor Cook Book" (1978). I tweaked the original recipe a bit by substituting Clementines for the oranges, and reduced the sweetener to make it more appealing for the way we eat now.
The method is simple ~ steep finely grated rind from the citrus in a simple syrup (a combination of water and the sweetener of your choice). I used Agave syrup.
Allow the favored simple syrup mixture to cool ~ then stir in the freshly squeezed Clementine juice. I add a teaspoon or two of fresh lemon juice to kick-up the flavor a bit.
The mixture is poured into a flat, shallow container, covered and allowed to freeze by placing it in the freezer (no need for an ice cream/sorbet maker.)
Once the mixture begins to freeze it is scraped occasionally with a fork, breaking up the ice crystals ~ as when making a granita. As the mixture becomes evenly frozen, scrape again and serve immediately or store, covered in the freezer until ready to serve.
Easy and relatively healthy, too!
If you would like a printable copy of the recipe you'll find it on my recipe blog by clicking HERE.
Thank you for stopping by today!