Carrot sorbet

PT30M

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Ingredients

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  • 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
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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