Clementine and Campari sorbet recipe | Waitrose

  • Vegetarian
  • Gluten Free


500ml clementine juice (from about 12-15 clementines)
125g caster sugar
100g liquid glucose
4 tbsp Campari
1 lemon, juice


1. Put the clementine juice and sugar in a saucepan and warm over a gentle heat, stirring until the sugar has dissolved. Add the glucose, remove from the heat and stir again until dissolved. Pour in the Campari and lemon juice, transfer to a metal bowl and leave to cool, then chill.

2. Churn in an ice-cream maker, then firm up in the freezer. (Or put the bowl in the freezer for 1-2 hours, until the edges start to freeze. Whisk into the centre; freeze again. Repeat every hour for the next 2-3 hours, until the sorbet is smooth. Return to the freezer to firm up.) Serve in small bowls or glasses that have been chilled in the freezer for 1 hour beforehand. The alcohol content means it will melt quickly. LH 

This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue

  • Preparation time: 15 minutes, plus cooling, chilling and freezing
  • Cooking time: 5 minutes
  • Total time: 20 minutes, plus cooling, chilling and freezing

Serves: 4-6

Nutritional Info

Typical values per serving:

Energy 1,112kJ
Fat 0g
Saturated Fat 0g
Carbohydrate 64.6g
Sugars 53.5g
Protein 0.8g
Salt 0.1g
Fibre 0.1g

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1 stars

Average user rating Based on 5 ratings

This recipe was first published in Thu Dec 01 13:11:00 GMT 2016.