Carrot Sorbet With Candied Carrot Roses

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   ["Mix the sugar, water, and allspice berries together in a small heavy bottom pan. Gently simmer together for 5 minutes. Set aside to cool.", "Proceed with making the sorbet.", "Using a peeler, create long thin strips of carrot approx 1"" wide and 4 or 5"" long. Reheat the remaining simple syrup and simmer for several more minutes until thickened. Gently place several pieces of carrot in the hot syrup, cook gently for a minute or so until softened flipping once. Gently remove each strip to a sheet of non-stick aluminum foil or a silicone mat. Once cool enough to handle, take one strip and roll the short side up creating the center of the rose bud. Add several more pieces of carrot rolling around the center until you are happy with the bud. Set aside on the foil and continue making rosebuds until you have a total of 4.", "Juice the carrots and apples with a juicer making 2 cups of fresh carrot juice and 1 cup of fresh apple juice. You may substitute fresh carrot juice from the supermarket. For the fresh apple juice, I would substitute 1/2 cup cider and 1/2 cup apple juice.", "Mix the juices, simple syrup, lemon juice and salt in a medium bowl. Follow the manufacturer's directions for freezing the sorbet. Once sufficiently frozen, spoon into a plastic container and place into the freezer. Let sorbet rest in the freezer for one or two hours before serving.", "Serve the sorbet in individual glass dishes with one carrot rosebud and a few fresh bay leaves as garnish."]

* Per serving · 4 servings · Values may vary.