Carrot Sorbet

May 31, 2011
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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.

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Vegetable|Dessert|Summer|Ice Cream/Frozen Desserts