Beetroot sorbet

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

Ingredients

Metric

Imperial

Beetroot sorbet

Equipment

  • Ice cream maker

Method

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
First published in 2015
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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.

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