Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Chill. A batch after another, purée clementine segments till there are no lumps left, around 30 seconds. Pour purée through a fine sieve, pushing down on solids using a spoon, into a big measuring cup till you have 4 cups of strained juice. Reserve leftover juice for another purpose and rinse out blender. Chill juice in fridge for 2 to 3 hours till very cold if clementines were not chilled. Mix strained clementine juice plus sugar in blender plus blend on high speed till sugar is completely dissolved, around 30 seconds. Blend in salt till it tastes right. Churn in ice cream maker according in order to manufacturer's instructions. Eat at once as soft serve or move to an airtight container plus put in the fridge in freezer for no less than 4 hours for a firmer texture.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
24.9 g per serving
49.8 % of the 50 g daily maximum · 99.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 250 kcal |
| Protein | 3.1 g |
| Carbohydrate | 63.2 g |
| of which sugars | 55.3 g |
| of which free sugars | 24.9 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 7.8 g |
| Salt | 0.09 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
