A light, thirst-quenching sorbet, miles away from sugar-laden industrial versions: here, carrot juice, fresh orange and a hint of ginger do all the work. The honey brings just the right amount of sweetness, to adjust to your taste, or even to lighten with a little stevia. A simple recipe that mostly asks for a juicer or a good blender close at hand.
Carrot-orange sorbet with fresh ginger
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Ingredients
- 480 ml fresh carrot juice
- 1120 ml fresh orange juice
- 6 g fresh orange zest
- 20 g fresh ginger juice (or a piece of fresh ginger, or its equivalent in raw ginger)
- 60 ml fresh lemon juice (about 2 medium lemons)
- ¼ to 120 ml of honey (or a little stevia to lighten it)
Method
- Extract the carrot, orange and ginger juice in a juicer (or blend them with a piece of ginger, the lemon juice and the honey).
- Whisk in the orange zest, without blending.
- Churn the mixture in an ice cream maker, or pour it into an ice cube tray; let it thaw slightly before re-blending to get a sorbet texture.
Tip
Without an ice cream maker, the ice cube tray method works very well: just let the cubes soften for a few minutes before re-blending them.
A closer look at ginger
Ginger owes its pungent flavour to gingerol, a compound that softens slightly when cooked - raw, it stays sharper on the palate. In powder form it is more concentrated than fresh root for the same volume, so a small amount is enough to lift a preparation. It also works very well in a detox water: see our recipe for ginger and lemon water.
For a perfect ice cream every time: with the Ninja CREAMi Deluxe ice cream maker, no more stirring every hour or watching it set in the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or granita), and in a few minutes the machine gives you back a creamy, smooth, crystal-free texture. It is the appliance we adopted this summer for our plant-based ice creams.
The full range Plant-based oils and spices
First cold-pressed virgin oils (camelina, flax, hemp) and organic spices dried below 42 °C make up this range: turmeric, ginger, Ceylon cinnamon (lower in coumarin than the Cassia sold commercially) and Bourbon vanilla. In cooking, turmeric pairs well with black pepper and a fat. Camelina or flax: camelina keeps better, while flax, with its stronger taste, oxidises faster once opened., 11 products
You will find dehydrated ginger in our Oils & spices range.
FAQ: your questions about fresh ginger
Is it good to eat fresh ginger?
Yes, and fresh has a clear advantage over powder: it contains more gingerols, the compounds responsible for its characteristic heat and lemony scent. In the kitchen the difference is immediately noticeable - fresh ginger juice has nothing in common with a spoonful of diluted powder. The usual amounts, a few centimetres of rhizome in a preparation, pose no problem for a healthy adult. Choose it firm, with smooth, taut skin, and keep it in the refrigerator.
What is the best time to drink ginger?
It depends on what you are looking for. As an infusion, allow two to three centimetres, grated, in simmering water, ten to fifteen minutes covered so as not to lose the volatile compounds - this is the mildest form. As a juice, from a juice extractor, it becomes very concentrated: a few spoonfuls are enough to flavour a litre, as in this sorbet. Grated raw into a vinaigrette or a fruit salad, it keeps all its bite. A habit that changes everything: do not peel it, simply scrape the skin with the back of a spoon.
When is ginger not recommended?
At culinary doses it rarely is, but a few situations call for medical advice before making it a regular, concentrated habit: anticoagulant treatment, gallstones, scheduled surgery. People prone to acid reflux sometimes tolerate it poorly on an empty stomach. Finally, during pregnancy it is traditionally used against nausea, but recommendations advise staying under one gram of dried ginger a day. In a sorbet shared between several portions, you are very far from these thresholds.
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