Francisco Migoya

Carrot Sorbet

Preparation info
    • Difficulty

      Easy

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 2.65 kg / 5 lb 13.47 oz / 53% carrot juice

Method

  1. Make the sorbet base according to the Classic Sorbet Method.
  2. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
  3. Harden for at least 2 hours and up to 4 hours. Reserve until needed.