Carrot-Ginger Sorbet cools off a sweltering summer night

My Krups ice cream/sorbet maker, an old, trusted friend.

I've had this Krups ice cream/sorbet maker for at least 15 years now, and it's held up beautifully, with nary a glitch in the system.

Ingredients:

1 tablespoon finely chopped orange zest, plus juice from orange (about 1/2 cup)

Mint sprigs and nasturtium blossoms, optional garnish

1. Mash orange zest with 1 teaspoon of the sugar to release the orange oils.

2. Combine orange and carrot juices. Stir in ginger, orange zest and remaining sugar and let stand until sugar dissolves, about 10 minutes. Stir well and refrigerate until well-chilled, about 2 to 4 hours. (May be made up to 24 hours in advance.)

3. Pour into an ice cream maker and prepare according to the manufacturer's directions.

4. Serve in small bowls, garnished with mint and nasturtium blossoms, if desired. Remaining sorbet may be frozen.

Source: http://www.annarbor.com