Beetroot and Vanilla Sorbet
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A recipe taken from Kate Hackworthy's debut book 'Veggie Desserts + Cake'. Kate says "The sweet earthy beetroot flavour isn't masked in this sorbet, rather it shines alongside the vanilla. It makes a refreshing and eye-catching dessert'
  • 300g cooked beetroot (roasted, steamed or boiled)
  • 150g caster sugar
  • 100g water
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  1. If using an ice-cream maker, freeze the bowl ahead of time, according to the manufacturer's instructions.
  2. Puree the beetroot with a hand blender until smooth, then set aside
  3. In a small saucepan over a medium-low heat, combine the sugar and water, stirring occasionally until completely dissolved. This could take about 5 minutes. Remove from the heat and leave to cool slightly.
  4. In a food processor, blend the cooled sugar syrup with the pureed beetroot, lemon juice and vanilla until smooth.
  5. If using an ice-cream maker, pour the cooled mixture into the pre-frozen bowl of the ice-cream maker and churn until thick, according to the manufacturer's instructions, then either serve immediately or pour into a freezer-safe dish to store in the freezer
  6. If not using an ice-cream maker, pour the cooled mixture into a large freezer-safe dish and freeze, mixing it well with a fork every half hour over the next 4 hours. Transfer to the fridge for 15 minutes to soften before serving.
I actually used a high-powered blender to blitz the beetroot and then make the sweetened puree too, less washing up!
Recipe by Ceri Jones Chef at