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.