Beet Sorbet

Name: Beet Sorbet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 serving(s)
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

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Preparation 15 min
Cooking 30 min
Cooling 4 h
Freezing 4 h
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

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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

- 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 juice with the sugar and lemon juice. Transfer to a bowl. Cover with plastic wrap directly on the surface of the purée 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.
- Delicious served with Coconut Oat Crunch.

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Beet Sorbet

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Ingredients

Preparation

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