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Exotic Carrot and Ginger Sorbet with Chia Seed Crunch
Delight in a refreshing carrot and ginger sorbet with chia crunch. A healthy, guilt-free dessert packed with vitamins and antioxidants.
Discover a groundbreaking dessert that redefines what it means to indulge healthfully with our Exotic Carrot and Ginger Sorbet. This unique sorbet combines the earthy sweetness of carrots with the zesty warmth of fresh ginger, creating a vibrant flavor profile that's both refreshing and satisfying. Carrots are a powerhouse of beta-carotene, vitamin K, and antioxidants, all of which contribute to glowing skin and boosted immunity. Meanwhile, ginger adds an invigorating kick, known for its anti-inflammatory and digestive benefits.
In this innovative dessert, we utilize natural sweetness from carrots and a hint of maple syrup, keeping added sugars to a minimum. The sorbet is complemented by a delightful chia seed crunch, which adds texture and a dose of omega-3 fatty acids. It's a perfect example of how a dessert can be nutritious, delicious, and utterly unique. Whether you're looking for a palate cleanser or a health-conscious sweet treat, this sorbet is sure to impress.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
250 kcal
per serving
Cuisine
Chinese
Delight in a refreshing carrot and ginger sorbet with chia crunch. A healthy, guilt-free dessert packed with vitamins and antioxidants.
Ingredients
- • carrots: 4 medium, peeled and chopped
- • fresh ginger: 2 tablespoons, grated
- • water: 2 cups
- • lime juice: 1 tablespoon
- • maple syrup: 2 tablespoons
- • chia seeds: 2 tablespoons
- • sunflower seeds: 2 tablespoons
- • coconut flakes: 2 tablespoons
- • sea salt: a pinch
Instructions
- 1 Start by steaming the chopped carrots over medium heat until they are tender, about 10 minutes. This method helps retain their vibrant color and nutrients.
- 2 Once the carrots are steamed, transfer them to a blender. Add the grated ginger, water, lime juice, and maple syrup. Blend until smooth and creamy.
- 3 Pour the carrot and ginger mixture into an airtight container. Cover and freeze for at least 4 hours, or until the sorbet is firm.
- 4 To make the chia seed crunch, combine chia seeds, sunflower seeds, coconut flakes, and a pinch of sea salt in a small bowl. Mix well and spread onto a baking sheet.
- 5 Toast the seed mixture in a preheated oven at 300°F (150°C) for 10 minutes, or until golden brown. Allow to cool completely.
- 6 Once the sorbet is set, scoop it into bowls and sprinkle generously with the chia seed crunch. Serve immediately for a refreshing dessert experience.
Serving Suggestions
- • To elevate this delicious sorbet, consider pairing it with a light green tea or a ginger-infused herbal tea, which will complement the flavors beautifully. You can also garnish the sorbet with fresh mint leaves for an extra burst of color and aroma. For an added touch of decadence, serve it alongside a fruit salad featuring seasonal berries and kiwi, bringing even more vitamins and natural sweetness to the table.
Storage Tips
Store any leftover sorbet in an airtight container in the freezer for up to one week. To maintain its creamy texture, allow the sorbet to soften at room temperature for about 10 minutes before serving. The chia seed crunch can be stored in a sealed jar at room temperature for up to two weeks, making it a versatile topping for other desserts or breakfasts like yogurt or smoothie bowls.
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