Beet Sorbet
Beet Sorbet
Rating: (1 rated)
  • 1 cup (250 ml) pomegranate juice
  • 4 cups (620 g) peeled and cubed beets
  • 1/2 cup (105 g) sugar
  • 1 tbsp (15 ml) lemon juice
  • Preparation
  • In a saucepan, bring the pomegranate juice and beet cubes to a boil. Cover and simmer for 20 minutes or until the beets are very tender.
  • In a blender, purée the beets and juice with the sugar and lemon juice. Transfer to a bowl. Cover with plastic wrap directly on the surface of the purée and refrigerate for 4 hours or until completely chilled.
  • Pour the chilled purée into an ice cream maker and churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.
  • Transfer to an airtight container and freeze for 4 hours or until firm. If desired, let the sorbet soften for a few minutes at room temperature before serving.
  • Delicious served with Coconut Oat Crunch (see recipe).
  • Description
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