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Beetroot sorbet

Beetroot sorbet

Beetroot sorbet

PT40M

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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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Ingredients

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Beetroot sorbet

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Beetroot sorbet

 
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