Grapefruit Carrot Sorbet and Gingersnap Cookies

By Chef:  Gena Hemshaw
Posted: July 20, 2011


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Try this unique raw sorbet made with carrot and grapefruit with crispy gingersnap cookies!


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

Gingersnap Cookies

  • 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


Grapefruit Carrot Sorbet

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.

Gingersnap Cookies
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.