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