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Carrot Sorbet

A super-refreshing sorbet, pair if you like with my Super Crunch Salad

5.23.15 - carrot sorbet-1

5.23.15 - carrot sorbet-1


2 cups freshly squeezed carrot juice, organic

½ cups cane sugar, organic

¾ cup filtered water

2 tablespoons brown rice syrup, (I like it much better than corn syrup)

½ teaspoon agar agar flakes

2 1″ wide orange rind strips, (no white pith)

1 pinch sea salt



Make a simple syrup: Heat the sugar and water in a 2 quart pot. Bring to a boil – whisking.
When dissolved, lower the heat.


Add the brown rice syrup, agar agar flakes, orange rind strips and sea salt.
Whisk over low heat for 5 minutes.
Remove from the heat, and cool.


Place in a clean container and refrigerate, well covered until cold.
Add the sorbet mixture in an ice cream maker and process until firm.
Place sorbet in a tightly sealed container in the freezer.

Serve alone, or with: Super Crunch Salad

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

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