Carrot Sorbet

By • May 31, 2011 • 4 Comments

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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 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons kirsch
  1. Combine all the ingredients except the kirsch in a medium pot.
  2. Heat and stir the juices and sugar on the stove until the sugar has dissolved.
  3. Remove from heat and stir in the kirsch.
  4. Chill thoroughly and strain.
  5. Freeze the mixture in an ice cream maker according to the manufacturer's directions.
Jump to Comments (4)

Tags: carrot, frozen, sorbet, Summer

Comments (4) Questions (0)

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over 3 years ago linzarella

and oh my god, i just saw your maple cornmeal ice cream cone recipe. I MUST HAVE THESE TOGETHER.

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over 3 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.

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over 3 years ago linzarella

Yes try it! And let me know how you like it!

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over 3 years ago linzarella

i love carrot juice. i am so intrigued!