The last time I was in Chinatown, I spotted a huge mound of glossy clementines and picked up several of them which I used to make this crumbly, airy, tart, and not-to-sweet sorbet. The addition of lime here gives it a little extra zing while the basil helps balance everything out. This dessert is simple, vibrant, amazingly light and perfectly refreshing.
for the syrup
1 TB clementine zest
zest of one lime
6 basil leaves, finely chopped
1 TB sugar
1/3 cup water
for the sorbet
6 clementines, peeled and quartered
1 lime, peeled and quartered
1 cup water
The day before making the sorbet, place the ice cream bowl component of an ice cream maker into the freezer to chill.
To make the sorbet, place all of the syrup ingredients into a small saucepan. Simmer over low heat for about 5 minutes. Transfer to a blender and puree. Add in the clementines, lime and 1 cup of water. Puree again, then place in the refrigerator to chill completely.
Pour the entire mixture into the chilled ice cream bowl component and process according to the manufacturer’s instructions. Serve immediately and store any leftovers in the freezer.