- 3 cups fresh clementine juice, pulp removed (about 12 to 14 large clementines, juiced)
- 1/3 cup superfine sugar, or to taste depending on sweetness of clementines
- 2 tablespoons light rum, optional
Combine clementine juice, sugar, and rum, if desired, stirring to dissolve the sugar. Adjust the sweetness with more sugar if needed. Pour mixture into a 9-inch square pan or dish and freeze, stirring and crushing lumps with a fork every few hours, until frozen, 4 to 6 hours. Serve in hollowed out clementine rounds, if desired.
Recipe courtesy of Emeril Lagasse, 2004