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

1. Blend all ingredients except carrot ribbons in blender 3 to 4 minutes, occasionally scraping down any carrot shreds.
2. Freeze in ice cream maker according to manufacturers directions.
3. Freeze until firm.
4. Before serving, let sorbet stand at room temperature 5 to 10 minutes.
5. 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)