I love clementines as a midday or late night snack, but I decided to put a crate of them to use in a slightly more involved manner. Enter clementine sorbet. If there's such a thing as a happy flavor, this is it. It's cold, creamy, citrusy deliciousness, and the color is pure sunshine, just what I need to counteract those wintertime blues.
Recipe adapted slightly from Serious Eats
20 chilled clementines, peeled and broken into segments
2/3 cup honey
1/4 teaspoon kosher salt
Chill whole clementines in refrigerator. Peel then purée clementine segments in a blender or food processor. Pour purée through a fine mesh strainer, pressing down on solids with a spoon, into a large measuring cup until you have 4 cups of strained juice. Rinse blender and combine strained clementine juice with honey and salt on high speed for about 30 seconds. Poor mixture into ice maker and churn for 25 minutes or according to manufacturer's instructions. Serve immediately or transfer to a container and chill in freezer for at least 4 hours for a firmer texture.