Makes 6 servings.
- for sorbet
- 7clementines or small tangerines
- 1/3cup sugar
- 1/3cup water
- for gelée
- 2teaspoons unflavored gelatin (less than 1 envelope)
- 1/2cup water
- 2/3cup sugar
- 2cups dry rosé wine
- 1teaspoon fresh lemon juice
- special equipment:an ice-cream maker
DIRECTIONS Make sorbet:
Finely grate enough zest from clementines to measure 1 teaspoon. Squeeze enough juice from clementines to measure 1 1/2 cupsand transfer to a bowl.Bring zest, sugar, and water to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour through a very fine sieve into clementine juice.Freeze in ice-cream maker. Transfer to an airtight container and put in freezer to harden. Make gelée: Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add sugar and wine, then simmer, stirring constantly until sugar and gelatin are dissolved and liquid is clear (whitish foam will disappear). Remove from heat, stir in lemon juice, then transfer to a metal bowl.
Chill, uncovered, until set, about 4 hours. Gently whisk gelée to break into small pieces. Serve scoops of sorbet
in stemmed glasses and top with gelée.Cooks’ notes:
•Sorbet can be made 1 week ahead.
•Gelée can be made 3 days ahead and chilled, covered.