This delicious frozen salad is perfect for a hot summer day. Pineapple-orange juice can be found in 6-ounce cans in the beverage aisle of your supermarket. I like to serve this garnished with fresh pineapple mint from my garden.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 3 cups baby carrots
- 2 cups pineapple-orange juice
- 1 Tbsp. lemon juice
- 1/2 tsp. ground ginger
- 1/4 cup sugar
- 8 oz. can crushed pineapple in heavy syrup, undrained
- 3 Tbsp. pineapple preserves
- 1/2 cup sour cream
- 1 tsp. vanilla
Combine carrots, pineapple-orange juice, lemon juice, ginger, and sugar in a large heavy saucepan. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes until carrots are tender. Pour mixture into blender or food processor and add pineapple with syrup and preserves. Blend or process until smooth, about 3 minutes. Add sour cream and vanilla and process until blended.
Pour into 9" square pan, cover, and freeze until firm, about 8 hours. Let mixture stand at room temperature for 1 hour until it softens enough to be scoopable. Spoon into bowls to serve.