This Baby Beet Sorbet Recipe is tasty, healthy and easy. This frozen treat has a unique taste and color. This sorbet recipe is a perfect treat for children. With some lemon juice and honey in it, it just becomes heavenly. You should try this recipe at home!
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Baby Beet Sorbet Recipe
This unique baby beet sorbet recipe has a beautiful color, which is only enhanced by its amazing flavor. We love how the sweetness of the beets truly comes through in this recipe, to make a tasty and dairy-free alternative to ice cream. We’d recommend trying this lovely dessert with a little honey drizzled over the top – it would be a delightfully sweet and decadent masterpiece!
If you liked this recipe of ours, then also try our Ginger Ice Cream Recipe For Ice Cream Maker, Pumpkin Clove Ice Cream Recipe, and Watermelon Sorbet Recipe.
Baby Beet Sorbet Recipe
This Baby Beet Sorbet is tasty and healthy. It is prepared from ounces of baby beet and sugar, water and lemon juice. The method to make this sorbet at home is very simple. First you mix the ingredients according to given explanation and add the mixture to the ice cream maker. It only takes around 10 minutes to prepare this wonderful sorbet however, freezing may take a while.
6-8
servings10
minutes45 minutes + cooling time
300
240Ingredients
12 ounces of baby beets (twelve to fourteen of them) – unpeeled, washed, and quartered, with the ends trimmed.
2 cups sugar
1 cup water
2 tbsp freshly squeezed lemon juice
Method
First of all, place the beets in a small, heavy-bottomed saucepan, and add water to cover them. You want the beets to have an inch of water over the top of them.
Bring the mixture to a boil over high heat, before reducing the heat to low and allowing it all to simmer, uncovered, until the beets themselves are cooked and tender all the way through. This should take twenty-five to thirty minutes.
Test how done the beets are by interesting a fork into the thickest one. If it slides in and out without resistance, the beets are done! If not, continue to cook them until you can prick them without resistance. Add enough water to keep the beets partially submerged while they’re cooking if necessary.
When you’re done with that, remove them from the heat, pour the beets and cooking liquid into a blender, and thoroughly puree them.
After pureeing, you should have two cups of beet puree. If you have less than that, then add water until you get to that volume.
Pour the mixture into a shallow bowl or pan, and then place it in the fridge to chill thoroughly – this should take around one hour.
While the puree is chilling, bring the sugar and water to just under a boil in a small saucepan over high heat. Make sure to whisk to dissolve the sugar, and don’t let the mixture properly boil – it can get very hot and be very dangerous.
Once the syrup is made, pour it into a shallow pan or bowl, and place it in the fridge to chill thoroughly – this should take about an hour.
When the beet puree and sugar syrup are thoroughly chilled, combine them and whisk in the lemon juice. Pour the combined mixture into an ice cream maker, and then process it according to the manufacturer’s instructions.
Once the processing is complete, transfer the sorbet into an airtight container. We’d recommend using a rubber spatula, as the mixture can stick to other utensils.
Cover the container tightly to ensure that it’s airtight, and then freeze the beet sorbet recipe until it’s firm. This will take at least four hours;
