Growing up, I always loved the name “Clementine.”
I loved it so much, in fact, that sometimes I would daydream about what life might be like had Clementine been my birth name…
Would I be a working professional? Probably not. Obviously, I’d be far too busy sipping peppermint tea on the front porch of the governor’s mansion, wearing a tulle ball gown and reminiscing with my pet elephant, Tangerine (and his best friend, Peter Rabbit).
Fast forward twenty years, and I still love the name Clementine. Although I might not have quite as active an imagination as I did back then, Clementine still reminds me of a few other things that I love:
1) Kate Winslet’s character in Eternal Sunshine of the Spotless Mind
2) Clementine’s Victorian Restaurant and Teahouse, located in the cozy town of Olmsted Falls, Ohio. This place has the best tea and cupcakes on the planet!
3) And then of course, there are these delicious little balls of sunshine:
Clementines are the perfect solution for us folks that are orange-adverse. Oranges are such a big commitment, what with the peeling and the big seeds and all of the chewy white stuff. No thanks.
But these little gems? They’re perfect! Which is why I scooped up two full bags when I saw them at the grocery store this week.
Then I had two choices: sorbet or sherbet? I didn’t have to think too long however; the inclusion of heavy whipping cream in any recipe usually wins out in the end.
This sherbet is wonderful; light and summery but packed with Clementine flavor. And it’s super easy – there’s no cooking involved. Sure, you might have to spend half an hour juicing the fruit, but on a hot summer day, it will leave your whole house smelling like citrus. It’s one labor of love that I don’t mind at all.
What’s your favorite fruit to eat in the summer?
Yield: A little less than one quart
You will need:
1 tablespoon of Clementine zest
¾ cup sugar
Pinch of salt
2 cups freshly squeezed Clementine juice (about 20 or so Clementines)
The juice of one lemon
1 teaspoon vanilla extract
2 teaspoons bourbon (or some liquor that you love)
¾ cup whipping cream
- Combine zest, sugar, and salt into a medium sized bowl and set aside.
- Add the juice to the sugar mixture and whisk until sugar granules have dissolved.
- Strain the mixture through a sieve to get rid of any pulp/seeds that might have slipped through during the juicing process.
- Add the vanilla and bourbon to the juice mixture, stir until combined, and then chill until thoroughly cold, about 2 hours.
- In a medium sized bowl, whip the heavy cream until stiff peaks form. Then, take your juice mixture out of the fridge, and while whipping the cream, slowly add the juice to the bowl (don’t worry if you fudge this part – I did, and the sherbet still turned out awesome!).
- Add the mixture to your ice cream maker and freeze according to manufacturer’s instructions. Once finished, the sherbet will have the consistency of soft serve yogurt, so if you prefer a firmer texture, freeze it for a few hours until it sets. Enjoy!