Carrot sorbet

Carrot sorbet

By
From
Sweet

This sorbet is easy to prepare and makes a lovely accompaniment to so many dishes. I like to serve it in ‘quenelles’. You’ll need two spoons for this. Dip one in hot water and take a scoop of sorbet. Mould it into a rugby-ball shape by passing it backwards and forwards between the spoons. Practice makes perfect!

Ingredients

Quantity Ingredient
500g carrots, peeled and chopped
400ml Stock syrup
400ml water
50ml glucose

Method

  1. Poach the carrots gently in the syrup and water for 30 minutes until very soft.
  2. Transfer to a blender, add the glucose and blitz to a fine purée. Pass through a fine sieve. Transfer to an ice cream machine and churn as normal. Once set, transfer the sorbet to a sealable container and freeze. until needed.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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