- 3 cups fresh clementine juice, with pulp (from 18 to 20 medium clementines or about 4 lb.)
- 2 Tbs. finely chopped clementine zest (from 2 to 3 medium clementines)
- ¾ cup granulated sugar
- Kosher salt
In a small saucepan, stir together the sugar, zest, a pinch of salt, and 3/4 cup water. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly as you juice the clementines. Stir the juice and syrup togeth...