Orange, Carrot & Ginger Sorbet

Name: Orange, Carrot & Ginger Sorbet
Prep time: 20 min
Cook time: 15 min
Total time: 24 h 40 min
Ingredients: 80 g (½ cup + 2 tbsp) carrots, peeled and chopped; 2½ oranges, peeled and segmented, medium, sweet and seedless (about 130 g of segments each); 1 Medjool date, pitted; 2 tsp fresh ginger, finely grated; 15 ml (1 tbsp) fresh lemon juice; 1½ tbsp pure maple syrup; 1 tsp finely grated orange zest

Bright orange and zingy, like a fresh juice shot turned sorbet: whole oranges, soft carrots, fresh ginger and lemon, with only a little maple syrup.

Hands-on: 35 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Low calorie Vegan

Good forWinter Healthy

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Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 121 g), estimated

70kcal

0.9 gProtein

0.1 gFat

18 gCarbs

14 gSugar

85kcal

1 gProtein

0 gFat

22 gCarbs

17 gSugar

Whole tubpint: 339 kcal, 4 g protein509 kcal, 6 g protein (709 ml24 oz). No common allergens in the ingredients. Toppings are not included in these numbers.

Ingredients

7 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

452 of 473 ml679 of 709 ml

In the tubpintScale reads

80 g (½ cup + 2 tbsp)150 ml (80 g)½ cup + 2 tbsp (80 g)120 g (¾ cup + 3 tbsp)220 ml (120 g)¾ cup + 3 tbsp (120 g)carrots, peeled and choppedcarrots, peeled and choppedcarrots, peeled and chopped
2½2½2½444oranges, peeled and segmentedoranges, peeled and segmentedoranges, peeled and segmentedmedium, sweet and seedless (about 130 g of segments each)
1111½1½1½Medjool date, pittedMedjool date, pittedMedjool date, pitted
2 tsp2 tsp2 tsp1 tbsp1 tbsp1 tbspfresh ginger, finely gratedfresh ginger, finely gratedfresh ginger, finely grated
15 ml (1 tbsp)1 tbsp (15 ml)1 tbsp (15 ml)25 ml (1½ tbsp)1½ tbsp (25 ml)1½ tbsp (25 ml)fresh lemon juicefresh lemon juicefresh lemon juice
1½ tbsp1½ tbsp1½ tbsp2 tbsp2 tbsp2 tbsppure maple syruppure maple syruppure maple syrup

To finish

1 tsp1 tsp1 tsp1½ tsp1½ tsp1½ tspfinely grated orange zestfinely grated orange zestfinely grated orange zest

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Steps

Simmer 80 g carrots150 ml carrots½ cup + 2 tbsp carrots120 g carrots220 ml carrots¾ cup + 3 tbsp carrots in a small pan of water for 12–15 minutes, until very soft. Drain and rinse under cold water to cool them.
Zest one orange until you have 1 tsp finely grated orange zest1 tsp finely grated orange zest1 tsp finely grated orange zest1½ tsp finely grated orange zest1½ tsp finely grated orange zest1½ tsp finely grated orange zest, and keep it covered for serving. Peel 2½ oranges2½ oranges2½ oranges4 oranges4 oranges4 oranges, cut away the white pith and remove any seeds.
Blend the carrots and oranges with 1 Medjool date1 Medjool date1 Medjool date1½ Medjool dates1½ Medjool dates1½ Medjool dates, 2 tsp fresh ginger2 tsp fresh ginger2 tsp fresh ginger1 tbsp fresh ginger1 tbsp fresh ginger1 tbsp fresh ginger, 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice and 1½ tbsp pure maple syrup1½ tbsp pure maple syrup1½ tbsp pure maple syrup2 tbsp pure maple syrup2 tbsp pure maple syrup2 tbsp pure maple syrup for 1–2 minutes, until completely smooth.
For an extra silky sorbet, press the purée through a sieve. Skip this if it is already smooth.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
Expect it to look crumbly after the first spin. That is normal for a sorbet with this little sugar.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.
Scoop into bowls and sprinkle with the orange zest.

To serve: Serve in small chilled bowls, as a fresh start to brunch or after a rich dinner.

My notes

Tips

Navel oranges are sweet and seedless. Blood oranges work too and turn the sorbet a deeper red-orange.
Fresh ginger varies in heat. For a real ginger-shot kick, use 1 tbsp; for kids, start with 1 tsp.
Cook the carrots up to 3 days ahead and keep them covered in the fridge. Leftovers: smooth the top flat, refreeze, then run Sorbet again before serving.

Texture not right?

Icy or crunchy Powdery or crumbly A hole down the middle

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Why it works

Oranges and carrots bring their own sugar and fiber, and one date adds sweetness and body, so the sorbet spins smooth with only a little syrup. Cooking the carrots softens them so they blend silky.

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