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.
kcals 246 / fat 0.5g / protein 1.3g (/pers)
ice-cream churner (optional, can be substituted with frequent stirring)
Ingredients (serves 3-4):
500g carrots (about 5 stocky ones of medium length)
175g caster sugar
Juice and zest of 1 lemon
Juice and zest of 1 blood orange
Pinch of salt
1. Scrub carrots well, cut ends and discard. Grate very finely and set aside.
2. Zest and then juice both citrus fruit.
3. Add the water and caster sugar to a medium saucepan over medium heat, stirring constantly until sugar is dissolved.
4. Bring to a gentle simmer then add the grated carrots. Bring back to the bubble and continue to simmer for 2 minutes.
5. Remove from the heat; add the citrus juices and zests along with a pinch of salt.
6. Puree until very smooth (about 3 minutes in total) in a blender on highest setting, wiping down sides as needed.
7. 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).
8. 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).
9. Freeze completely, then serve and enjoy!
Let us know what you think of this recipe in the comments below!