Carrot Shooters with Fennel Granita

Frank McClelland

L’Espalier and Sel de la Terre - Boston

Like a gourmet juice shot, these shooters are packed with a variety of vegetable and fruit juices. The fennel granita adds an invigorating touch.


  • Fennel Granita:
  • 1 whole head fennel, cleaned
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • Carrot Soup:
  • 1 cup carrot juice
  • 1/2 cup orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon lemon juice


To prepare the granita, combine the fennel with the water in a blender or food processor and purée until smooth. Strain through a fine-mesh strainer and discard the solids. Pour the fennel juice into a shallow container; stir in the lemon juice. Place in the freezer for half an hour. Remove and use a fork to scrape and break up any ice crystals that have formed on the sides or bottom of the pan. Return to the freezer. Repeat this process every 20 to 30 minutes until the mixture is thoroughly frozen. Give the granita a final fluff with a fork and reserve in the freezer until ready to serve.

To prepare the soup, combine the carrot juice, orange juice, and orange zest in a medium saucepan and bring to a boil. Mix together the cornstarch and water in a small bowl, then add to the contents of the pan. Bring the juice mixture to boil again, then reduce to a simmer. Continue simmering until thickened, about 2 minutes. Remove from the heat and stir in the lemon juice.

To serve, fill a dozen shooter glasses halfway with fennel granita. Top with warm carrot soup.


12 hors d’oevure