Beet-berry sorbet recipe

Cuisine: English
Recipe Type: Dessert
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 80 mins
Serves: 6

Recipes

Fiona Faulkner
0 Comments

This is (deliberately) not overly-sweet – so feel free to up the sugar content to 150g or even a little more.

Preheat the oven to 200C / Gas 6 / Fan 180C and loosely wrap each beetroot (unpeeled) in a bit of silver foil. Place on a baking tray and bake for 1 - 1 ½ hours until very soft and tender (check that a sharp knife goes through easily).
Leave to cool. Meanwhile place the sugar and glucose syrup in a pan with 100ml water. On a medium-high heat, bring to the boil (don't stir it or touch it) then rapidly simmer for 5 minutes. Carefully transfer it to a *large* bowl to cool down at the same time as the beetroot.
Place the raspberries in a pan with the juice of half of lemon and cook down for a couple of minutes, stirring and allowing it to break down. Strain through a sieve to remove the pips if you wish (personally, I don't.)
Peel the beetroot and then chop it up. You need about 250g of cooked beetroot so weigh this out. Place in a food processor with a further 100ml water and whizz up until blended to a smooth puree. Add the raspberries and whizz up again.
Add it to the sugar syrup mix and give it all a good stir through. Place in a sealed container and into the freezer for an hour. Then use a fork to thoroughly beat it down to a slush. Repeat twice again at one hour intervals (i.e. three times beat it with the fork) - this helps create the right consistency. Then leave it in the freezer. Do leave out for about 30 minutes before serving so it's not too hard.

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