Clementine Sherbet.

I've never made a sherbet and I am not one hundred percent certain what constitutes a sherbet. Wikipedia says that sherbet is just an american term for sorbet, which seems to be what I would call an Italian ice, or what the Italians call grenita. American sherbert is a frozen fruit desert with less than 3% milkfat. I'm pretty sure my sherbet is more than 3% milkfat, as I used a healthy amount of heavy cream. So, I guess what I'm trying to say is; I'm not really sure what to call this other than fucking delicious!
The first step was to make a simple syrup. Once the syrup had cooled I got to work and juiced about fifteen clementines and one lime. this was fun, the fruit was all at room temperature and they gushed abundantly.



I added about half a cup of simple syrup and one quarter teaspoon of vanilla to the juice, then topped it off with heavy cream. I poured this mixture into the machine and in about twenty minutes I removed some of the most delicious and rich frozen fruit desert I had ever made.


This was especially fun to make because it required no cooking (except for making the syrup) and no room for error that can come in with the eggs. I also assume this is considerably healthier than my regular iced creams, some people care about that.