Beet Sorbet

Beet Sorbet

  • Preparation 15 min
  • Cooking 30 min
  • Cooling 4 h
  • Freezing 4 h
  • Servings 1
  • Makes 5 cups (1.25 litres)

The dynamic duo of beet and pomegranate stains this sorbet ruby red and thrills our palates with earthy sweetness. The fruit (and a touch of lemon juice) brightens the beet’s deep flavour.

Featured in RICARDO Magazine (BACK TO SCHOOL 2017)

Categories

Ingredients

    • 1 cup (250 ml) pomegranate juice
    • 4 cups (620 g) peeled and cubed beets
    • 1/2 cup (105 g) sugar
    • 1 tbsp (15 ml) lemon juice

Preparation

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