The idea to combine grapefruit with carrot came from one of our favourite juice combinations – carrot, grapefruit, and ginger. I didn’t add ginger to the sorbet, but served it with these crunchy ginger snap cookies instead.
At home, I attempted to make it the way I’ve done every other sorbet before. But grapefruit behaved differently once frozen, it turned into hard ice. After some investigation, I realized that this specific fruit requires a small amount of alcohol in order to retain a creamy sorbet texture. The alcohol does not freeze and prevents the sorbet from turning hard.
Grapefruit Carrot Sorbet
4 grapefruits – pulp and juice (about 3 cups)
1 cup fresh carrot juice
1/4 cup raw honey or agave
1 cup purified water
3 tablespoons vodka
Blend all of the ingredients in a high speed blender until smooth. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests. Freeze for at least 4 hours before serving.
2 cups ground raw almonds – preferably soaked and dehydrated
1/2 cup sprouted pecan butter or almond butter
1/4 cup plus 2 tablespoons raw honey or another sweetener
3 teaspoons ground ginger or more to taste
1 teaspoon vanilla extract
pinch of sea salt – optional
In a mixing bowl, combine all the ingredients well to form the dough. Using a rolling pin, roll out the dough between two sheets of parchment paper or Teflex sheets, forming an even thickness. Cut out the cookies of desired shape, and carefully transfer them to screened dehydrator trays. Reform the dough that remains after cutting, then re-roll and re-cut again. Dehydrate the cookies at 115F for about 16 hours or until nice and crunchy.