Clementine Sorbetto

½ cup + 1 Tbsp. sugar
1½ Tbsp. light corn syrup
5¼ cups fresh clementine juice, strained
2 tsp. fresh lemon juice, strained

In a small saucepan, boil sugar and ½ cup water over high heat just until sugar dissolves. Stir in corn syrup and let cool.

In a bowl, combine syrup with juices. Freeze a metal 9" square pan. Freeze juice mixture in an ice cream maker according to manufacturer's directions. Transfer sorbetto to the cold pan, cover, and freeze until firm, at least 4 hours.

Let sorbetto soften in the refrigerator 20 minutes before serving in chilled bowls.

Make Ahead: Freeze up to 1 week. Let soften at room temperature about 30 minutes, then break into chunks. Whirl in batches in a food processor until smooth, then scoop into chilled dishes. Serve immediately.