Carrot Sorbet

May 31, 2011

Author Notes:

It's too orange to resist.


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.

More Great Recipes:
Frozen Dessert|Sorbet|Ice Cream/Frozen Desserts|Kirsch|Vegetable|Summer|Dessert

Reviews (4) Questions (0)

4 Reviews

linzarella June 28, 2011
and oh my god, i just saw your maple cornmeal ice cream cone recipe. I MUST HAVE THESE TOGETHER.
Author Comment
HCR July 4, 2011
linzarella i was JUST eyeing your recipes and was overwhelmed trying to decide which one to try first. very very likely miso porridge.
linzarella July 5, 2011
Yes try it! And let me know how you like it!
linzarella June 28, 2011
i love carrot juice. i am so intrigued!