Last Friday I made a Mojito Sorbet, much appreciated by my audience in that sweltering heat. This Friday I'm revisiting an old favorite, Carrot-Ginger Sorbet, which is simple to make as I use ready-made carrot juice purchased from Whole Foods.

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.

Yield: 4-6 servings
Time to freeze machine canister: 24 hours
Time to allow ingredients to chill: 4 hours
Active Time: 15 minutes

Ingredients:

1 tablespoon finely chopped orange zest, plus juice from orange (about 1/2 cup)
3/4 cup sugar
3 cups carrot juice
1 tablespoon grated ginger
Mint sprigs and nasturtium blossoms, optional garnish

Directions

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.