#CLEMENTINE ICE CREAM FREE#

Going by the classic recipes, the fusion of water and sugar should be brought about by heating the mixture to a simmering boil. The proportions of these two may vary depending on the flavour of the sorbet, but equal parts sugar and water is a tested and well-known general formula. Simple sugar syrup is, as you may know, simply a mix of water and sugar. But then again, I have friends who like the opposite, so follow your own preferences on this). While you could make a sorbet by simply adding a sufficient amount of sugar straight to the fruit juice, I decided to take the somewhat more economical step of mixing the fruit juice with sugar syrup (this is, however, not only a matter of economics – I actually prefer the overall flavour somewhat ‘diluted’ and less sweet: using only pure juice and sugar often tend to make the sorbets a bit too sweet for my taste. While much can be said about using ready-made fruit juice, one thing is clear: it makes sorbet preparations almost effortless In other words, only use the best available, pure fruit juice you can get hold of! Any additives put into the juice is likely to affect the taste, and could degrade the final result. Still, the general wisdom of frozen dessert-production applies: the sorbet only becomes as good as its ingredients. Using ready-made fruit juice turns the process into child’s play, really: if you manage to add (an appropriate amount of) sugar and some water to the Clementine juice, you are basically there!

While I encourage everyone who so desires to go out and squeeze their own Clementine juice straight from the fruits, I needed a quick fix for fastest possible results: ready-made fruit juice! Sounds like a really fortunate base for a sorbet, does it not?Ī super simple recipe: take fruit juice, add sugar (and possibly some water) Mandarin oranges are particularly popular around Christmas time in some countries, and during the Chinese New Year, they are supposed to symbolise abundance and good fortune.

Typically, they are juicy, sweet (having less acidity than oranges), seedless and easy to peel. The Clementine is a mandarin orange (i e from the same family as tangerines and satsumas). There, many believe he created the first Clementines through cross-breeding. The Clementine was named after this French missionary, in charge of the fruit gardens of an Algerian orphanage in Misserghin, in the Oran province. We would have expected no less.The Clementine – proud member of the mandarin orange familyīrother Marie-Clément Rodier (1839–1904). There’s even a video component to mark the occasion (viewable on Facebook and below).

#CLEMENTINE ICE CREAM FREE#

The recipients receive a signed Pink Martini CD of choice, a signed poster, two tickets to the show.and free Clementine’s ice cream for a year. From now until Saturday, there will be a golden tasting spoon tossed into the mix, one spoon per day. It’s commonplace for customers to ask for samples at Clementine's-and Keefe obliges, using little silver spoons. It just so happens the group recorded a song called Clementine (about following your dreams, no less, which Keefe did) and reached out to see if she’d be interested in a collaboration. Or this week's gem: The musical group Pink Martini is a long time favorite of Keefe’s and is playing The Sheldon on Monday, March 21. Choi was so impressed he agreed to display and sell Clementine's in all his stores (including the new one in Columbia, Mo). Then there was Keefe’s recent collaboration with Seoul Taco's David Choi that resulted in two new flavors-Kimchi (nice) and Soju Melon (naughty).

Take, for example, last month's Valentine's Day promotion on Instagram: Visitors were encouraged to pucker up at Clementine's Naughty or Nice Kissing Booth and tag the picture #PuckerForAPint for a chance to win ice cream for a year. Keefe even goes so far as to say that forums like Twitter, Facebook, and Instagram drive some of Clementines' promotions. And social media isn’t just an option, it’s a given. In all the above cases, promotions and collaborations are creative and constant. We’ve long lauded the importance of marketing and the marketing skills of the owners of several local eateries-Josh Allen ( Companion), Arlene Browne ( Robust), Gerard Craft’s Niche Food Group (the rollout of Porano was stellar), Joy Grdnic ( Fountain on Locust), John Johnson ( Broadway Oyster Bar / Grafton Oyster Bar), Mike Johnson ( Sugarfire Smoke House), Bernie Lee ( Hiro Asian Kitchen), Katie Lee ( Katie's Pizza & Pasta), Corey Smale ( Strange Donuts), to name a few-and Keefe (right) is high on that list.

Clementine ice cream