160g Whole Orange Slices
100g Dextrose
(Optional) 2.0g Annatto Seeds/Powder
120g Roasted Carrot
15g Neutral Oil
10g Orange Peel
10g Maltodextrin
6.0g Salt
3.0g Citric Acid
3.0g Gum Arabic
2.5g Xanthan Gum
2.0g Lecithin
500g Fresh Orange Juice (unfiltered, from at least 8-10 medium oranges)
Target Sweetness: 20.0-21.0%
Estimated AFP: 350
Prepare at least four medium sized carrots, chopping into several pieces. Toss with a minimal amount of neutral oil and roast in the oven. Anywhere from 175-190°C (350-380°F) for at least 30 minutes, or until colored and tender. Measure and set aside after roasting.
Prepare and measure slices of orange, ignoring the very top and bottom, and collecting any juice that leaks out. Place directly in one or more canning jars, along with the dextrose, and the annatto seeds if using.
Place the jar(s) inside a pressure cooker with any necessary supports, and roughly half an inch of water. Pressure cook with the highest setting according to manufacturer instructions, for 30-35 minutes. Followed by letting the pressure release naturally.
In the meantime, prepare the remaining ingredients. Measure and combine to the rest of the dry ingredients: toasted sugar, maltodextrin, salt, citric acid, and stabilizers; this mixture can also contain the orange peel. Freshly squeeze and collect the orange juice. Lastly, measure and set aside the neutral oil.
Once the pressure cooker can be safely opened, and the jar is cold enough to handle, it’s possible to proceed with the recipe. Empty the entire contents of the canning jar into the container of a high powered blender.
Next add in the measured carrots. Blend this mixture on high speed until completely smooth, at least 90 seconds, adding a small amount of the orange juice as necessary to blend.
Follow this by the dry ingredients, neutral oil and orange peel. Also blend this on high-speed until completely smooth, at least 45 seconds.
Switch the blender to a moderate speed, with a pour spout open. While running, pour in the remaining orange juice. Give the mixture approximately 10 more seconds of blending on high speed before stopping.
Transfer the sorbet mixture to an airtight container if necessary, or leave inside the blender container. Check the temperature and ensure that it is 25°C or below before refrigerating. Use a cold water bath as necessary. Let the mixture rest for at least six hours but up to overnight.
After resting, give the mixture one more blend, with the same blender or an immersion blender. Place it in the freezer to pre-chill for 45-60 minutes, followed by setting up your ice cream machine.
Churn the sorbet according to the basic instructions of your machine, until it achieves a softserve consistency. Immediately transfer into an airtight container and place it in the freezer for a minimum of a few hours, ideally closer to 12 hours.
This sorbet should be ready to serve directly out of the freezer.