Healthy Dessert - Thrive Nutrition RDN

Blackberry Syrup Drizzle

In a small sauce pan, add the blackberries, maple syrup, lemon juice and water. Bring to a boil and then turn down to simmer. Simmer for 10 minutes.
Allow syrup to cool at least 10 minutes. Using a fine mesh strainer, strain the seeds from the liquid. Place the liquid into container with a lid. Set aside.
*Don’t throw away the pulp! Spread it onto a parchment or silpat lined sheet tray and bake at 400 F for 25-35 minutes to make fruit leather.

Carrot Sorbet

Scrub and peal and trim the ends off carrots.
Place 2 cups of water in a large pot. Add the carrots and bring to a boil. Turn down to a simmer and cook carrots until tender, 7-8 minutes. Once tender, drain and allow to cool slightly.
While the carrots cook, make the simple syrup. In a small sauce pan add 2 cups of water and 1 cup of sugar. Bring to a boil and then turn down to a simmer. Add the mint leaves and simmer for 10 minutes to infuse the mint into the simple syrup. After 10 minutes remove the mint leaves from the mixture and allow to cool slightly.
In the bowl of a food processor at the drained carrots, simple syrup, lemon juice and lime juice.
*Optional: add in 1 tbsp of corn syrup to make the sorbet extra smooth.
Puree the mixture for 4-5 minutes until completely smooth.
Now it’s time to freeze the sorbet. Add the carrot mixture to the frozen bowl of an ice cream maker. Turn ice cream maker on and allow to freeze for 15-20 minutes depending on your ice cream maker.
Pour the frozen mixture into a freezer save container and place in the freezer until ready to serve.
To serve, scoop the carrot sorbet into a bowl and top with a small drizzle of blackberry syrup. Enjoy!

Carrot Sorbet with Blackberry Drizzle