Here’s another sorbet recipe that uses unusual ingredients and is probably very tasty. I’ve always been a big fan of mixing carrots with my juices or into smoothies — why not into a sorbet? This is my first time sharing a recipe by Jean from Lemons and Anchovies, but as I’ve said before about more than a few of the blogs that share their ideas here, I’ll be posting many many more. Not everything on the L&A blog is gluten-free, but there are many that are.– – –
“…I embarked on another sorbet experiment before their arrival yesterday. With an upcoming trip t0 Hawaii on my mind, I decided to use papaya for my next round with the ice cream maker. Papayas are everywhere on the islands and breakfast spreads are always decorated with beautiful papaya wedges, along with pineapples and mangoes. I’ve only ever eaten them this way, fresh, but I had hopes that the papaya would retain its appeal in frozen form.
What possessed me to add carrots to the mix I’m not quite certain. I always have a half-gallon jug of Odwalla carrot juice in the refrigerator for my husband. Normally, the juice doesn’t last more than a couple of hours with him–he drinks it like water–but this time there was enough to spare for me and my experiment.
The flavors of the papaya and carrot juice are complementary, actually. Carrot juice is naturally very sweet with a surprisingly refreshing quality when consumed very cold. Combined with the papaya, it added a touch of sweetness without overpowering the tropical flavor I was after. That said, I will admit that while I couldn’t taste the carrot in the sorbet, my nieces seem to have sensed something different. Might their vegetable antennae be stronger than I thought? Or could it be because they’re bigger fans of mangoes than papayas? No matter. Their less-than-enthusiastic reaction means more for me. Hmph…”
Read the full post & get the recipe »
