Clementine Sorbet

Ingredients

• 20 chilled clementines, peeled and broken into segments
• 1 cup sugar
• 1/4 teaspoon kosher salt

Directions

1. Working in batches, blend the clementine segments into a smooth purée, about 30 seconds. Set a fine mesh strainer over a large measuring cup and pour the purée through it, using a spoon to press on the solids, until you have 4 cups of strained juice. Save any extra juice for something else, then wash out the blender. If the clementines were not cold to begin with, refrigerate the juice for 2 to 3 hours, until it is very cold.
2. Pour the strained clementine juice back into the blender, add the sugar, and blend on high speed until the sugar has fully disappeared into the juice, about 30 seconds. Add the salt and blend to taste.
3. Freeze the mixture in an ice cream maker as your machine directs. You can eat it right away while it is soft, or move it to an airtight container and freeze it for at least 4 hours if you want it firmer.