Clementine Sorbet with Rose Wine Gelee

1. 1

   Finely grate enough zest from clementines to measure 1 teaspoon.

2. 2

   Squeeze enough juice from clementines to measure 1 1/2 cups and transfer to a bowl.

3. 3

   Bring zest, sugar, and water to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.

4. 4

   Pour through a very fine sieve into clementine juice.

5. 5

   Freeze in ice-cream maker.

6. 6

   Transfer to an airtight container and put in freezer to harden.

7. 7

   Sprinkle gelatin over water in a small saucepan and let soften 1 minute.

8. 8

   Add sugar and wine, then simmer, stirring constantly until sugar and gelatin are dissolved and liquid is clear (whitish foam will disappear).

9. 9

   Remove from heat, stir in lemon juice, then transfer to a metal bowl.

10. 10

    Chill, uncovered, until set, about 4 hours.

11. 11

    Gently whisk gelee to break into small pieces.

12. 12

    Serve scoops of sorbet in stemmed glasses and top with gelee.

* Per serving · 4 servings · Values may vary.

No additional tips available.