Carrot Sorbet
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Author Notes: It's too orange to resist. - HCR
Makes 1 pint
- 2 cups carrot juice (preferably fresh and unpasteurized)
- 1/2 cup apple juice
- 3/4 cups sugar
- 2 tablespoons lemon juice
- 2 teaspoons kirsch
- Combine all the ingredients except the kirsch in a medium pot.
- Heat and stir the juices and sugar on the stove until the sugar has dissolved.
- Remove from heat and stir in the kirsch.
- Chill thoroughly and strain.
- Freeze the mixture in an ice cream maker according to the manufacturer's directions.
- This recipe was entered in the contest for Your Best Ice Cream
- This recipe was entered in the contest for Your Best Dish in the Raw
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almost 2 years ago linzarella
and oh my god, i just saw your maple cornmeal ice cream cone recipe. I MUST HAVE THESE TOGETHER.
almost 2 years ago HCR
linzarella i was JUST eyeing your recipes and was overwhelmed trying to decide which one to try first. very very likely miso porridge.
almost 2 years ago linzarella
Yes try it! And let me know how you like it!
almost 2 years ago linzarella
i love carrot juice. i am so intrigued!