Carrot sorbet
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Christoffer Hruskova is a master of the intriguing dessert. Here he creates a carrot sorbet which provides a healthier alternative to ice cream. You can enjoy this as a palate cleanser between courses or as a light dessert. Carrots can be used in a range of ways in cooking. Look through our collection of carrot recipes for more dishes using this versatile vegetable.
First published in 2015
Ingredients
Metric
Imperial
- 325ml of carrot juice
- 200g of sugar
- 200ml of water
- 25ml of glucose syrup
- 125ml of sea buckthorn juice
- 1 lemon, juiced
- 2 gelatine leaves
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
Mix the sugar and water in a pan, bring to the boil to make a sugar syrup and take off the heat
- 200g of sugar
- 200ml of water
2
Place the gelatine leaves in water to soften and then squeeze off the excess liquid
- 2 gelatine leaves
3
Add the softened gelatine into the syrup and then add the rest of the ingredients
- 325ml of carrot juice
- 25ml of glucose syrup
- 125ml of sea buckthorn juice
- 1 lemon
4
Churn and freeze until set. Serve between courses as a palate cleanser or as a light dessert
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