Clementine Sorbetto

• 1/2 cup plus 1 tbsp. sugar
• 1 1/2 tablespoons light corn syrup
• 5 1/4 cups strained fresh clementine juice
• 2 teaspoons strained fresh lemon juice

1. In a small saucepan, boil sugar and 1/2 cup water over high heat just until sugar dissolves. Stir in corn syrup and let cool.
2. In a bowl, combine syrup with juices. Freeze a metal 9-in. square pan. Freeze juice mixture in an ice cream maker according to manufacturer's directions. Transfer sorbetto to the cold pan, cover, and freeze until firm, at least 4 hours.
3. Let sorbetto soften in the refrigerator 20 minutes before serving in chilled bowls.
4. Make ahead: Freeze up to 1 week. Let soften at room temperature about 30 minutes, then break into chunks. Whirl in batches in a food processor until smooth, then scoop into chilled dishes. Serve immediately.
5. Note: Nutritional analysis is per serving.

sugar, light corn syrup, clementine juice, lemon juice

Taken from www.myrecipes.com/recipe/clementine-sorbetto (may not work)