Beetroot sorbet

Not yet rated

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




Beetroot sorbet


  • Ice cream maker


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
Add the sugar syrup to the beetroot juice, lemon juice and liquid glucose
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
Churn the mixture in an ice cream maker until it reaches a sorbet consistency and then freeze. Serve into bowls
First published in 2015

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more