clementine-sorbet

Clementine Sorbet

By Chad Sarno (Crazy Sexy Kitchen)

Yield: 3 cups

  • 1 cup coconut meat or 1⁄2 cup cashews, soaked
  • 1 cup fresh clementine juice
  • 4 clementines, peeled
  • 1⁄4 cup agave
  • 1⁄4 teaspoon fresh nutmeg shavings

1. In a high-speed blender, blend all ingredients until smooth.

2. Pour sorbet mixture into a sorbet/ice-cream maker (Pacojet is a quality brand) and follow the manufacturer’s instructions.

3. Alternative: Line a square container with plastic wrap, pour in sorbet mixture, and freeze overnight. Pop frozen sorbet block out of container the following day, slice into a couple 2- to 3-inch strips, and put through a twin-gear juicer using the solid plate or pulse in a food processor.

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