Vegan Orange, Carrot & Ginger Sorbet

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Vegan Orange, Carrot & Ginger Sorbet

There’s nothing quite like a refreshing scoop of vegan sorbet on a sunny day! This simple to make vegan orange, carrot, and ginger sorbet is a great, refreshing treat – the orange and carrot flavours pair perfectly, while the ginger gives it a nice warmth.

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The following recipe is a great light dessert or a treat for a warm day. Its citrus flavours are both refreshing and sweet.

What is sorbet?

Sorbet is a frozen dessert that stems back to Ancient Persia.

It’s made from fruit juices or fruit puree and ice.

Sorbet is usually dairy-free, so this dessert is ideal for vegans.

Popular flavours include strawberry, watermelon, raspberry and orange. The following recipe combines a classic orange flavour with the more unique flavours of carrot and ginger.

Sorbet vs ice cream

The main difference between ice cream and sorbet is the use of dairy.

Traditionally ice cream always contains cream or milk as its most basic ingredients, and sorbet never uses any dairy, just ice and fruit.

Sorbet is also less sweet than ice cream and has more acidic flavours, thanks to the fruit juice or puree.

Sorbet is typically healthier as it contains less fat, although it can have a high sugar content.

Sorbet tips

If your sorbet is too soft after freezing, ensure it has fully set in the freezer. It needs to be frozen for at least 24 hours.

Another way you can create a firmer texture is by melting the sorbet back into a liquid, adding more fruit juice and then returning to the freezer. This will lower the sugar in the dessert and add more liquid, which is what makes it too soft.

Once set, the sorbet can be served immediately. Or, if you’re making it ahead of time, allow the sorbet 10 minutes out of the freezer before serving, to allow for easy scooping.

Total Time: 2 hours and 15 minutes

Prep Time: 10 minutes + 2 hours to freeze

Cook Time: 5 minutes

Calories: 131

Servings: 4


Total Time: 2 hours and 15 minutes

Calories: 131

Servings: 4




(Servings: 4)

  • 75 75 g carrots, grated
  • 43.75 43.75 g caster sugar
  • 0.75 0.75 tbsp fresh ginger, grated
  • 50 50 ml orange juice


  1. Add all the ingredients to a saucepan over low heat and keep stirring until all the sugar has dissolved.
  2. Remove from the heat and then pass the liquid through a sieve, squeezing as much liquid from the grated carrot as possible. Discard the carrot.
  3. Put the liquid into the freezer to set, making sure to remove and stir it every hour, to stop large lumps of ice from forming.

Each 100g serving provides:

0.2g Fat, 0g Saturates, 33g Carbohydrate, 30g Sugars, 1g Fibre, 0.7g Protein, 0.08g Salt.


Need another scoop? Try making one of these refreshing vegan ice cream recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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