in Dessert Recipes

Carrot sorbet with red pepper

updated

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Ingredients for 4 servings:

  • 100 ml juice (carrot juice)
  • 50 ml syrup, homemade mint
  • e.g. pepper, red, e.g. from Cambodia (see note)

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Component of the dessert in the Veggie Spring Menu, but can also be served as a break

Combine the carrot juice with the syrup and bring to a boil. Season with ground pepper. Let cool, pour through a fine sieve, and freeze in an ice cream maker. Store in the freezer until ready to serve. Note: The amount of pepper depends on the intended use. If serving the sorbet as a dessert, reduce the amount. If serving the sorbet as a snack, add more pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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