Sorbet from 50 Ways to Cook a Carrot by Peter Hertzmann
Combine the ingredients and chill in a water-ice bath. Stir the mixture until it is chilled. Freeze the mixture in an ice cream machine. Harden it in your freezer.
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Cooking tools:
- Ice cream maker
- Mixing bowl
- Spoon
- Freezer
Ingredients
- 250 g (8⅞ oz) carrot purée (see 48. Carrot Purée)
- 50 g (1¾) simple carrot syrup (see 46. Carrot Syrup)
- 25 g (⅞ oz) icing sugar
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