A Recipe from Rebecca: Beet Sorbet | Canalside Community Food

My sister Susan, who recommended this recipe, says ‘This sorbet is a surprisingly tasty method of using up excess beetroot from one’s farm share. You might not think that beets would work as a dessert but if you try this recipe you will be pleasantly surprised’. You will need an ice cream maker for this.

Beet Sorbet
Serves 8-10

Ingredients
250ml pomegranate juice (use 100% pomegranate juice, not pomegranate juice drink)
600g beetroot, peeled and cut into cubes
100g sugar
1 tablespoon lemon juice

Method
In a saucepan, bring the pomegranate juice and beet cubes to a boil. Cover and simmer for 20 minutes or until the beets are very tender.

In a blender, purée the beets and their juice, along with the sugar and lemon juice. Transfer to a bowl. Cover and refrigerate for 4 hours or until completely chilled.

Pour the chilled purée into an ice cream maker and churn for 20 minutes, until thickened (or follow the manufacturer’s instructions).

Transfer to an airtight container and freeze for 4 hours or until firm. If desired, let the sorbet soften for a few minutes at room temperature before serving.

Recipe adapted from Ricardo Cuisine, https://www.ricardocuisine.com/en/recipes/8007-beet-sorbet