Carrot Sorbet

Vegetables for dessert? You’ll love the taste and the vitamins!

0
Servings

  • 4 large carrots, cooked

  • 400 ml carrot juice (fresh squeezed or Columbia Gorge)

  • Juice of one large orange

  • 1 tsp ginger pulp

  • 3 Tbsp agave

  • 1 squeeze lemon juice

Instructions

Peel carrots, chop into 1” lengths and cook in boiling water for 10-12 minutes or until soft. Drain. Place carrots and all remaining ingredients into a blender and blend to a fine pulp. Freeze overnight in a 9×13 casserole dish. Thaw slightly, break into large pieces and put a few pieces at a time into a food processor. Pulse processor until sorbet reaches your desired consistency.