Beetroot sorbet

PT40M

Share recipe

Ingredients

Metric

Imperial

Beetroot sorbet

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
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
Share recipe