This simple recipe is something a tad different from our usual wallow in calorie land.
Its healthy! ( sorry ) but most of all its delicious, particularly as a palette cleaner, pre dessert of just because you fancy making it.
Carrot juice, indeed.
I use Heritage carrots when available. A trio of different coloured sorbets in purple, orange and white ( pale yellow really) looks and tastes pretty groovy served with the goat cheese parfait, recipe for which will follow shortly.
2 cups of fresh carrot juice
2 cups of freshly squeezed orange juice
1/4 cup of freshly squeezed lemon
3 dessert spoons of freshly grated ginger and 1/4 cup of agave
ginger syrup , chilli orange vanilla sugar and the juice and zest of 3 limes.
Keep the quantities roughly the same.
Pour the mixture into ice-cube trays and freeze, when ready to serve then whizz the cubes briefly in a food processor, for instant granita. This can be done in advance and the granita re-frozen.
Mix your combination of juices together and add 2 tablespoons of glucose syrup if you have any. (This stops a rigid icy set).
Process in your ice cream machine.
Transfer and store or eat as desired.
Dress your plates with carrot curls which are simply long thin strips of carrot made with a peeler.
Add ice and they kindly do the rest of the work for you, you just take the praise….
Perfect now that the carrots are pull-able.
Intriguing, I can see how it would work. I also heard Tim Anderson talking about Sweet potato icecream on the BBC Radio4 food progamme, Kitchen Cabinet.
Great recipe for when my farm grows an abundance of heirloom carrots of all colors of the rainbow- cannot wait to try it.
Lovely photographs! 🙂
Love these types of carrots
The most beautiful carrots I have ever seen!
I love heirloom carrots, especially the purple ones.
I love heirloom carrots! I eat them raw, sliced, with a sprinkling of sea salt.