I enjoy eating ice-creams and sorbets just as much in the winter as I do during the hotter weather. As the icicles slip down the back of your throat, the outside world seems somehow warmer.
20 ripe clementines
150g/5oz caster sugar
1 unwaxed lemon, pips removed but skin left on, chopped into little pieces
Squeeze the juice from the clementines, then put the sugar and lemon pieces into a food processor and pulse until the lemon has formed a rough purée. Pour in the clementine juice, pulse a couple of more times then pour into an ice-cream maker and follow the manufacturer's instructions.Reuse content