Carrot Orange Sorbet

carrot orange sorbet

There are very few recipes for ice cream or sorbet that incorporate vegetables.  Usually the words vegetable and ice cream don’t go together (broccoli ice cream? blah).  There are a few vegetables, however, that lend themselves to sweet scoops.  Carrots are one such vegetable.  They are like peas and corn (which also make good scoops, coming soon) – sweet and starchy.  In fact in many nutrition circles, carrots don’t really count as vegetables.

I know that whole veggies are good for you, but every once in a while it is fun to sneak veggies into something unexpected.  I previously made a Lemon Beet Yogurt which was excellent, but lemon was the primary flavor rather than the beets.  During my second attempt at a veggie scoop I wanted to make sure that the veggies stood out so I used carrot juice as the primary ingredient and carrot orange sorbet was born.  The sweet starchiness of the carrot pairs well with the tangy orange citrus.  Very refreshing and very much summer.  Enjoy!

Carrot Orange Sorbet
Makes 1 quart

Orange extract is used in this recipe to add some orange flavor without adding water from juice.  If you love carrots and want a more pronounced carrot flavor, feel free to leave the orange extract out of the recipe.  If you don’t have orange extract, you can substitute a little orange zest.

1/3 cup water
1 cup sugar
2 cups carrot juice
2 tbsp lemon juice
2 tbsp triple sec
1/2 tbsp orange extract

In a small saucepan over medium heat, combine water and sugar and bring to a simmer.  Cook until sugar is dissolved, about 6 minutes.  Cool sugar syrup to room temperature.

When syrup is cool, add carrot juice, lemon juice, triple sec, and orange extract.  Stir to combine.

Cover and place in refrigerator to fully chill, at least 4 hours. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.


  1. says

    That's beautiful! Carrots and oranges go really well together, so I'm sure it's delicious to boot. My parents have a juicer, I'm thinking of hijacking it and making this. It has to be better then cheddar ice cream I keep seeing at my tiny asian grocery store.

  2. says

    Thanks for dropping by to have a look at my papaya-carrot sorbet! I've just spent a few minutes looking through your site and I've already learned so much. My own sorbet was a bit hard after a few hours in the freezer and I'm guessing that I didn't use enough sugar in mine. Still learning the right equation for sugar to liquid so my results are still hit and miss.

    Your information about corn syrup is good to know and also the alcohol. I'll employing some of your techniques for sure!

    I also just spied your oatmeal cookie ice cream. Since tasting an oatmeal cookie gelato a couple of months ago it's been on top of my list–now I'm even more excited to try it. :-) Thanks for the tips!

  3. Beth says

    Have you every tried a sorbet sweetened with a natural sweetener, like maple or agave? I'm off sugar but would love to make this!!

  4. Lindsay says

    Beth – I think that maple syrup would be a better sweetener than agave because it has similar sugar content, however it may make the sorbet taste like maple. Any ice cream or sorbet made with a sugar substitute will be more icey and more difficult to scoop (unless it has lots of stabilizers in it), but the taste should still be good. Give it a try and let me know how it turns out!

  5. Whitedove says

    Uh what about the Triple Sec is that necessary, what can used instead, don't do alcohol thks

    Whitedove – Check out my FAQ page for answers to this and other questions. Alcohol, like corn syrup, is added to improve texture. Alcohol has a lower freezing temperature so it will help keep sorbets and ice creams softer and more scoopable. If you choose not to use alcohol, the texture of the sorbet will be harder once it is frozen in the freezer. Increase the sugar content slightly to improve texture, although it will be sweeter.

    • Stephanie says

      could you add corn syrup instead of adding more brown or white sugar? or could I use orange juice instead of alcohol?

      • says

        Corn syrup and alcohol are two methods of improving the texture of the sorbet. You can add a couple tablespoons of corn syrup, but I wouldn’t reduce the sugar by more than a 1/4 cup. If you don’t want to add the alcohol, just leave it out; increasing sugar content would help balance out the reduction in the alcohol (that is if you already we not trying to reduce sugar). Feel free to play with the recipe and let me know how it turns out.

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