Summer

Carrot Sorbet

by:
May 31, 2011
0 Stars
Author Notes

It's too orange to resist. —HCR

  • Makes 1 pint
Ingredients
  • 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
Directions
  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
    linzarella
  • HCR
    HCR
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.

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!