Beetroot sorbet
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With its earthy sweetness, beetroot is an incredibly versatile ingredient that can be used in starters, mains, and even in a dessert, as this recipe shows. Beetroot is twisted into a cooling sorbet in this delightful beetroot recipe from Christoffer Hruskova. This is a perfect summer recipe that provides a wonderful palate cleanser between courses or a light, interesting dessert.
First published in 2015
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Ingredients
Metric
Imperial
Beetroot sorbet
- 150g of sugar
- 150ml of water
- 440ml of beetroot juice
- 20ml of lemon juice
- 60ml of liquid glucose
- 2 gelatine leaves
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
Place the sugar and water into a medium sized pan to dissolve into a sugar syrup. Remove from the heat
- 150g of sugar
- 150ml of water
2
Add the sugar syrup to the beetroot juice, lemon juice and liquid glucose
- 440ml of beetroot juice
- 20ml of lemon juice
- 60ml of liquid glucose
3
In a small cup, soften the gelatine leaf by soaking in cold water, squeeze any excess water off and add to the beetroot mix
- 2 gelatine leaves
4
Churn the mixture in an ice cream maker until it reaches a sorbet consistency and then freeze. Serve into bowls
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