Prep 3 hrs 20 mins
Cook 5 mins
- Put the sugar and clementine zest in a small pan and cover with 150ml (1/4 pt) water.
- Bring to the boil, then simmer for 5 minutes, until the sugar has dissolved and the mixture has turned syrupy. Remove from the heat and leave to cool. Once cool, pass the fluid through a fine sieve to get rid of the zest bits.
- Combine the clementine juice and lemon juice with the syrup and stir. Pour into an ice cream machine and churn following the manufacturer's insturctions. Alternatively, pour into a freezerproof container, seal with a lid, chill for 1 hour, then whisk every 30 minutes for 2 hours to break up the ice crystals. Freeze until firm.
- Remove the sorbet from the freezer about 10 minutes before serving to soften a little. To serve, scoop the sorbet into glasses using an ice cream scoop and garnish with mint, if you like.