[Ingredients]
16 large clementines
175g caster sugar
7tbsp water
Juice of 2 lemons
Fresh mint leaves or lemon balm leaves for decoration
[Steps]
Slice the tops off 12 of the clementines to make lids. Set aside on a baking tray.
Loosen the clementine flesh with a knife and scoop out into a bowl, keeping the shells intact.
Remove as much membrane as possible. Freeze shells and lids.
Place sugar and water in a saucepan, heat over low heat until the sugar has dissolved. Boil for 3mins without stirring. Allow to cool, stir in lemon juice.
Grate rind of remaining clementines. Squeeze juice out into a large measuring jug.
Blend clementine flesh (those that have been dug out) and press thru a sieve into the measuring jug.
You need 900ml orange juice. Top up with bottled orange juice if needed. Pour into syrup with zest.
Mix well and pour mixture into a container. Freeze for 3 to 4hrs, beating twice.
Scoop sorbet into clementine shells, mounding them up slightly in the centre. Add lids on and freeze again overnight.