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'
Ingredients
300g cooked beetroot (roasted, steamed or boiled)
150g caster sugar
100g water
2 teaspoons lemon juice
2 teaspoons vanilla extract
Instructions
If using an ice-cream maker, freeze the bowl ahead of time, according to the manufacturer's instructions.
Puree the beetroot with a hand blender until smooth, then set aside
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.
In a food processor, blend the cooled sugar syrup with the pureed beetroot, lemon juice and vanilla until smooth.
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
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.
Notes
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 https://cerijoneschef.com/beetroot-and-vanilla-sorbet/