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Carrot Sorbet

Aug 26, 2020

This week I will be sharing a conversation I had with Karen Sheer, a professional chef, writer, and caterer who specializes in creating innovative and original recipes. She collaborated on my book, Hamptons Entertaining, and shared this Carrot Sorbet recipe with me during our interview. Karen likes to pair this savory sorbet with her Super Crunch Salad, which I will also share. When served this way, it becomes a cooling summer mid-day meal. Perfect for those dog days of summer.

When I tried Karen’s recipe, I was reminded of how I love the surprise of savory sorbets—tomato, celery, and roasted fennel are just some of my favorites. They are so refreshing, and the icy chill wakes you up—your mind is anticipating something sweet, but your tongue registers something wonderfully unexpected.

I hosted a casual Indian dinner at my home (a family celebration—we are still in pandemic mode) where I tweaked Karen’s recipe a bit, adding a touch of curry powder, and replacing the sugar with a local honey. I served freezer pops rather than the traditional scoop—placed in the center of the table, over ice with fresh mint from the garden. Serving this way meant less to clean up after dinner and made the sorbet that much more enticing. It is bold to serve savory sorbets and granitas, but these pops were a lovely intermezzo between courses, offered after a particularly spicy dish they created the perfect interlude.

Here is Karen’s original recipe.

Yield: Makes 3 Cups

Recipe Ingredients

1/2 cups organic cane sugar

3/4 cup filtered water

2 cups freshly squeezed organic carrot juice

2 tablespoons brown rice syrup (see Note)

1/2 teaspoon agar agar flakes

2 (1-inch wide) strips of orange zest (with no white pith)

Pinch sea salt

Recipe Instructions

Make a simple syrup by heating the sugar and water in a 2-quart pot. Bring to a boil, whisking. When the sugar has dissolved, lower the heat. Add the carrot juice, brown rice syrup, agar agar flakes, orange zest, and sea salt. Continue to whisk over low heat for 5 minutes.

Remove the pan from the heat and let cool.

Strain the mixture into a clean container and refrigerate, well covered, until cold.

Add the sorbet mixture in an ice cream maker and process according to instructions until firm. Store the sorbet in a tightly sealed container in the freezer, for up to one month.

Note: Karen prefers brown rice syrup, a natural sweetener, to corn syrup.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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