Recipe tip a recipe designed to make a simple but treaty family pudding.
Winter food, especially around Christmas, tends to be heavy and rich so this gleaming, fragrant water ice makes a welcome and refreshing addition to the pudding menu.
If, however, the excess of Christmas hasn’t defeated you, use this ice to make a grown-up ‘coke float’ by serving in a glass topped up with Cava or Prosecco. Make sure to take the ice out of the freezer about 10 minutes before you want to eat so that it’s not too hard to serve.
200g sugar, preferably granulated
Grated zest of 3-4 Clementine
Pinch of salt
400ml freshly squeezed Clementine juice – this is the juice from about 20 Clementine
- Put the sugar, zest and salt in a pan with 200ml water and place over a gentle heat until the sugar dissolves.
- Once dissolved, bring the syrup to a boil and simmer for a couple of minutes. Pour the syrup into a bowl and leave to cool while you juice the Clementines.
- Mix the sugar syrup with the Clementine juice and pour into a wide, shallow container which will fit in the freezer – the juice should only be about 4cm deep.
- After 2 hours take the Clementine ice out and use a fork to mix and mash any ice crystals into any remaining liquid.
- Return the container to the freezer and repeat the mixing process every 30 minutes until the whole mixture is icy and granular.
- Cover and return to the freezer until ready to serve.
- Remove from the freezer 10 minutes before serving then spoon into small bowls or glasses.
- Delicious with wafers or chocolate thins.