Carrot Sorbet

Ingredients

• 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

Instructions

1. Make a simple syrup: Heat the sugar and water in a 2 quart pot. Bring to a boil - whisking. When dissolved, lower the heat.
2. 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.
3. 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.