Lemon balm and carrot sorbet


Serve this sorbet between the appetizer and the main course, to refresh the palate, or as part of a buffet. It could also make a different dessert.


1 c orange juice (freshly pressed orange juice is great)
5 c carrot (peeled and sliced, tender, not old carrots)
3 c water
1 c sugar


  1. Steam carrots for 20 minutes. Let them cool down. Blend with the orange juice, when still slightly warm, until you get a smooth pure.
  2. Prepare a syrup by boiling sugar and water for 8 minutes with the lemon balm. Remove the lemon balm and cool it down to room temperature.
  3. Mix carrot pure and syrup and either set it in the ice cream maker or in a metal tray in the freezer. If using this second method, get out of the freezer and beat to break the ice crystals every 30 minutes.


Prepare the syrup with lemon balm leaves extra finely chopped for extra flavor. Mind, your sorbet will be decorated with green dots.

To make it lighter, add 1 egg white, whipped to snow peaks point, when the sorbet is half frozen.

Preparation time does not include chilling and freezing. Set the freezer to the coolest temperature in advance. If you are using an ice cream maker, check the instructions. Some require to leave the container in the freezer overnight.

6 servings
Preparation time
Cooking time
Total time
35 minutes