adding lime juice, chicory and pomegranate seeds to the latter. Use freshly squeezed clementine juice in place of a sugar syrup for sweet salads. It also makes a lovely jelly or drink. Kirsch or ...

Stir in the clementine paste then fold in the ground ... Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved.

The clementine juice adds freshness, to make a sort of spicy rosé cocktail. You can make the syrup ahead of time and leave it ...

This dish captures the season’s essence with clementine’s zesty brightness ... Heat over low flame, reducing it into a thick, glossy syrup. Set aside. Cook the Scallops: Heat butter in ...

Add orange juice, zest, salt and pepper. Bring back to the boil and simmer for 5-6 minutes. Remove and serve in a soup bowl after drizzling Clementine syrup on top and garnishing with herbs.