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Lemon Balm and Carrot Sorbet

Created by All Foods Natural, Friday, 12 October 2007

Description

Serve this sorbet between the appetizer and the main course, to refresh the palate, or as part of a buffet. It could also make a different dessert.

Ingredients

At a glance

Cuisine

Ingredients

Cooking Method

Difficulty

Course/Dish

Ice Cream / Sorbet / Sherbet

Seasonal Eating

Meal Time

Special Diets

Serves

4

5 cups tender carrots, peeled and sliced
1 cup orange juice, freshly pressed orange juice is great
3 cups water
1 cup sugar
1 sprig lemon balm

Methods/steps

Steam carrots for 20 minutes. Let them cool down. Blend with the orange juice, when still slightly warm, until you get a smooth pure.
Prepare a syrup by boiling sugar and water for 8 minutes. Remove the lemon balm. Cool it down to room temperature.
Mix carrot pure and syrup and either set it in the ice cream maker or in a metal tray in the freezer. If using this second method, get out of the freezer and beat to break the ice crystals every 30 minutes.

Yield: 4 to 6

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		303.32
Calories From Fat (2%)		5.12
		% Daily Value
Total Fat 0.61g		1%
Saturated Fat 0.09g		0%
Cholesterol 0.00mg		0%
Sodium 141.35mg		6%
Potassium 764.59mg		22%
Carbohydrates 75.57g		25%
Dietary Fiber 5.74g		23%
Sugar 64.17g
Sugar Alcohols 0.00g
Net Carbohydrates 69.82g
Protein 2.31g		5%

Additional Tips

If you are using an ice cream maker, remember to prepare it in advance. Some require to leave the container in the freezer overnight.

You could prepare the syrup with lemon balm leaves extra finely chopped for extra flavor. Mind, your sorbet will be decorated with green dots.

You could add 1 egg white, whipped to the snow peaks point, when the sorbet is half frozen to make it lighter and fluffier.

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