Here is a pairing as original as it is refreshing: a raw grapefruit and carrot sorbet, served alongside small crisp ginger cookies. The contrast between the sharpness of the sorbet and the spiced crunch of the cookies makes for a dessert full of character, perfect for surprising your guests.
Grapefruit and carrot sorbet with ginger cookies
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Ingredients
Grapefruit and carrot sorbet
- 4 grapefruits, flesh and juice (about 3 cups)
- 1 cup fresh carrot juice
- 1/4 cup raw honey
- 1 cup purified water
- 3 tablespoons vodka (optional, see the tip)
Ginger cookies
- 2 cups ground raw almonds, ideally soaked and dehydrated
- 1/2 cup pecan or sprouted almond butter
- 1/4 cup + 2 tablespoons raw honey
- 3 teaspoons ground ginger, or more to taste
- 1 teaspoon powdered vanilla
- 1 pinch sea salt (about 1 tablespoon - 15 ml - of seawater)
Method
- For the sorbet, blend all the ingredients in a powerful blender until smooth. Chill thoroughly, then churn in an ice cream maker for about twenty minutes, or according to your machine's instructions. Freeze for at least 4 hours before serving.
- For the cookies, mix all the ingredients in a bowl until you have an even dough.
- Roll the dough out between two sheets of baking paper or dehydrator sheets, to an even thickness.
- Cut the cookies into the shape you like and transfer them carefully onto the mesh trays of the dehydrator. Gather the offcuts, roll out and cut again.
- Dehydrate at 46 °C for about 16 hours, until the cookies are properly crisp.
Tip
The vodka in the original recipe limits crystal formation and makes the sorbet creamier: it remains optional, and without it the sorbet is simply a little firmer. Take it out ten minutes before serving to get the right spooning texture.
For ice cream that works every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour and no more watching the freezer. You freeze the mixture in its tub, you pick the programme (ice cream, sorbet, gelato or slushi), and a few minutes later the machine hands you a smooth, creamy texture with no ice crystals. It is the machine we adopted this summer for our plant-based ice creams.
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FAQ: your questions about the grapefruit and carrot sorbet
How do you make grapefruit sorbet?
Allow roughly three parts grapefruit juice and flesh to one part neutral liquid, with a sweetener to round off the sharpness. Everything is blended, chilled completely, then churned. The flesh matters: a sorbet made from juice alone freezes hard as ice, whereas the flesh keeps some body in the preparation.
How do you make a good homemade sorbet?
Three points make all the difference: a mixture that is thoroughly cold before churning, a correct balance between sugar and water, and a quick set. Sugar is not only there for taste, it is what stops the preparation freezing solid. Too little and a sorbet turns brittle; too much and it never really sets.
How do you make a sorbet creamier?
Add something that hinders crystal formation: a spoonful of honey, a little fibre-rich fruit purée, or a tablespoon of alcohol as in this recipe. Churning matters just as much: the more the mixture is stirred while it sets, the finer the crystals and the silkier the texture.
Which fruits go well with grapefruit?
It pairs with anything sweet and fragrant: mango, pear, strawberry, raspberry, lychee. Citrus fruits work well together too, blood orange in particular. On the vegetable and herb side, carrot, as here, softens its bitterness, and ginger, mint or rosemary give it relief.
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