CARROT ORANGE SORBET

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.