Blood Orange & Carrot Sorbet Recipe
Carrots are already a popular ingredient in made-to-order pressed juices, and their natural sweetness also makes them the ideal base ingredient for a light sorbet. This recipe combines our favorite root veg with the abundant juiciness and ruby hue of blood oranges for a truly refreshing dessert.
Simple Blood Orange & Carrot Sorbet Recipe
Recipe Category: Dessert
- 500g carrots (about 5 stocky ones of medium length)?
- 175g caster sugar
- 275ml water
- Juice and zest of 1 lemon
- Juice and zest of 1 blood orange
- Pinch of salt
- Scrub carrots well, cut ends and discard. Grate very finely and set aside.
- Zest and then juice both citrus fruit.
- Add the water and caster sugar to a medium saucepan over medium heat, stirring constantly until sugar is dissolved.
- Bring to a gentle simmer then add the grated carrots. Bring back to the bubble and continue to simmer for 2 minutes.
- Remove from the heat; add the citrus juices and zests along with a pinch of salt.
- Puree until very smooth (about 3 minutes in total) in a blender on highest setting, wiping down sides as needed.
- Place a sieve over a medium sized bowl and pass the liquid through the sieve, squeezing through as much juice as possible with the back of a large spoon or spatula (a tip: reserve the remaining puree for baking into muffins, cakes or pancakes).
- Refrigerate the syrup until well-chilled, then churn in an ice cream machine then freeze (alternatively, pour into a metal bowl and freeze, stirring vigorously every 30 minutes or so to break up the ice crystals).
- Freeze completely, then serve and enjoy!
Let us know what you think of this recipe in the comments below!