LUCY BURDETTE: I bought a Cuisinart ice cream maker for John for Christmas. He loves ice cream but he did not realize he needed this new machine. LOL--perhaps it was me who needed it...
But the ladies at Jungle Red Writers had been raving about their results, and they know food, so I figured it was worth a try. We experimented with vanilla bean and Meyer lemon, which I will serve you later. Today it's all about the clementines, a.k.a. tangerines, a.k.a. Cuties, as they're called in the Publix supermarket. Once you have invested in the machine, the recipe practically makes itself.
1/3 to 1/2 cup sugar
Peel the clementines and pull off all the white webbing. I used my Cuisinart food processor to juice the fruit. Three of the clementines I put in without even removing the webbing. Then I pressed the juice out of the mush. The other three I peeled more carefully and used them pulp and all. Next time I'd probably do them all that way. (Take a second to fish out any big chunks that will seem weird in the sorbet.) The total juice came to about 2 cups, and I added sugar to taste – just under a half cup.
Put your sweetened juice at the back of the refrigerator for several hours so it gets cold, and about 20 minutes before you plan to serve dessert, remove your freezer bowl from the freezer and turn on the machine. That's it!
Sorbet like the Italians do it, with practically no calories and certainly no sodium. And best of all it matches the cover on the upcoming Key West mystery, Killer Takeout.
KILLER TAKEOUT is coming on April 5, but is available for pre-order today!
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