Carrot and orange sorbet recipe
Carrot and orange sorbet is a fresh and vibrant combination that unites natural and flavorful ingredients such as cooked carrot, freshly squeezed orange juice, a touch of lemon, fresh ginger and a mild sweetener such as honey or agave syrup.
- 2 zanahorias medianas (aprox. 200 g)
- 2 naranjas grandes (200 ml de jugo natural)
- 2 cdas de miel o sirope de agave
- 1 cdita de ralladura de naranja
- 1/2 cdita de jengibre fresco rallado
- 1 cda de jugo de limón
- 100,ml de agua
- Una pizca de sal
- Hojas de menta (opcional, para decorar)
- Pela y corta las zanahorias en rodajas finas.
- Cocina las zanahorias en agua hirviendo durante 10 minutos o hasta que estén blandas.
- Escurre y deja enfriar completamente.
- Exprime las naranjas hasta obtener 200 ml de jugo fresco.
- En una licuadora, mezcla las zanahorias cocidas, el jugo de naranja, miel, ralladura, jengibre, jugo de limón y la pizca de sal.
- Procesa hasta obtener una textura completamente suave.
- Ajusta el dulzor si es necesario.
- Vierte la mezcla en un recipiente plano y lleva al congelador.
- Remueve cada 30 minutos con un tenedor para evitar cristales grandes.
- Después de 3-4 horas, sirve con hojas de menta o ralladura adicional.
This recipe offers a perfect balance of sweet and tangy flavors, and is also rich in vitamins and antioxidants. A light, healthy, and incredibly delicious dessert. Let's get started!
How to make the most delicious carrot and orange sorbet
- 2 people
- Easy
- 110 Kcal
- 2 medium carrots (approx. 200 g)
- 2 large oranges (200 ml of natural juice)
- 2 tbsp of honey or agave syrup
- 1 tsp orange zest
- 1/2 tsp grated fresh ginger
- 1 tbsp of lemon juice
- 100 ml of water
- A pinch of salt
- Mint leaves (optional, for decoration)
- Peel and slice the carrots thinly.
- Cook the carrots in boiling water for 10 minutes or until soft.
- Drain and let cool completely.
- Squeeze the oranges until you get 200 ml of fresh juice.
- In a blender, mix the cooked carrots, orange juice, honey, zest, ginger, lemon juice, and a pinch of salt.
- Process until you obtain a completely smooth texture.
- Adjust the sweetness if necessary.
- Pour the mixture into a flat container and place in the freezer.
- Stir every 30 minutes with a fork to avoid large crystals.
- After 3-4 hours, serve with mint leaves or additional grating.
Tips for making this carrot and orange sorbet
- Use fresh, sweet carrots for a better natural flavor.
- Avoid overcooking the carrot so that it does not lose color or nutrients.
- Strain the mixture if you want a finer texture.
- Add a touch of turmeric to enhance color and benefits.
- Replace honey with stevia if you want to reduce calories.
- Add a splash of orange liqueur for a gourmet version.
- Add a little coconut milk for a creamier texture.
- If you have an ice cream maker, use it for better consistency.
- Don't omit the lemon: it balances the sweetness.
- Freeze in thin layers to speed up the process.
Can I make this recipe without a freezer?
It is not recommended, as the sorbet requires freezing to achieve its characteristic texture.
How long does sorbet last in the freezer?
It can be stored for up to 1 week in an airtight container, although it is recommended to consume it within the first 3 days for better flavor and texture.
Can I use commercial orange juice?
Yes, but ideally you should use freshly squeezed natural juice to avoid preservatives and improve the flavor.
