Carrot sorbet

Christoffer Hruskova is a master of the intriguing dessert. Here he creates a carrot sorbet which provides a healthier alternative to ice cream. You can enjoy this as a palate cleanser between courses or as a light dessert. Carrots can be used in a range of ways in cooking. Look through our collection of carrot recipes for more dishes using this versatile vegetable.

First published in 2015
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Ingredients

Metric

Imperial

  • 325ml of carrot juice
  • 200g of sugar
  • 200ml of water
  • 25ml of glucose syrup
  • 125ml of sea buckthorn juice
  • 1 lemon, juiced
  • 2 gelatine leaves

Equipment

  • Ice cream maker

Method

1
Mix the sugar and water in a pan, bring to the boil to make a sugar syrup and take off the heat
  • 200g of sugar
  • 200ml of water
2
Place the gelatine leaves in water to soften and then squeeze off the excess liquid
  • 2 gelatine leaves
3
Add the softened gelatine into the syrup and then add the rest of the ingredients
  • 325ml of carrot juice
  • 25ml of glucose syrup
  • 125ml of sea buckthorn juice
  • 1 lemon
4
Churn and freeze until set. Serve between courses as a palate cleanser or as a light dessert
First published in 2015
discover more:
share recipe:

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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