Carrot Sorbet

May 31, 2011
0 Ratings
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
In This Recipe
  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.

See what other Food52ers are saying.

  • linzarella
  • HCR

Recipe by: HCR

I have interned in pastry, but am not planning to pursue baking professionally. I find food that looks as good as it tastes very cool... as long as it tastes good.