Carrot-Mango Sorbet
- 1 cup coarsely grated carrots
- 1 cup chilled fresh carrot juice
- 1/2cup amber agave nectar
- 1/2 cup coarsely mashed mango (4 oz.)
- 2 Tbs. vodka
- 1 tsp. lime juice
- 2 pinches salt
- 1 pinch ground ginger
- 1 pinch ground cloves
- Shaved carrot ribbons for garnish, optional
- Blend all ingredients except carrot ribbons in blender 3 to 4 minutes, occasionally scraping down any carrot shreds.
- Freeze in ice cream maker according to manufacturers directions.
- Freeze until firm.
- Before serving, let sorbet stand at room temperature 5 to 10 minutes.
- Scoop into dishes, and garnish with carrot ribbons (if using).
carrots, carrot juice, amber, mango, vodka, lime juice, salt, ground ginger, ground cloves
Taken from www.vegetariantimes.com/recipe/carrot-mango-sorbet/ (may not work)