Guaranteed to impress guests, this super simple clementine and coconut cream sorbet is gorgeously cleansing and refreshing. Serve it up in a pretty glass as a palette cleanser between dishes, or as a healthy dessert.
Ingredients (serves 4)
8 clementines
160g tin coconut cream
Method
Peel and partially segment your clementines. Blend a few at a time in a high power blender and sieve through a fine mesh sieve, collecting the juice in a bowl. Once you’ve sieved out all of the juice, put the clementine puree into a clean tupperware container.
Mix in your coconut cream with a fork and pop the tupperware into the freezer. After an hour, take it out and mix again with a fork. Do this every hour or so, until you are ready to eat it. It should take about four hours to reach the right consistency.
