Beet-berry sorbet recipe

Details

• Cuisine: English
• Recipe Type: Dessert
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 80 mins
• Serves: 6

Step-by-step

1. Preheat the oven to 200C / Gas 6 / Fan 180C and loosely wrap each beetroot (unpeeled) in a bit of silver foil. Place on a baking tray and bake for 1 - 1 ½ hours until very soft and tender (check that a sharp knife goes through easily).
2. Leave to cool. Meanwhile place the sugar and glucose syrup in a pan with 100ml water. On a medium-high heat, bring to the boil (don't stir it or touch it) then rapidly simmer for 5 minutes. Carefully transfer it to a *large* bowl to cool down at the same time as the beetroot.
3. Place the raspberries in a pan with the juice of half of lemon and cook down for a couple of minutes, stirring and allowing it to break down. Strain through a sieve to remove the pips if you wish (personally, I don't.)
4. Peel the beetroot and then chop it up. You need about 250g of cooked beetroot so weigh this out. Place in a food processor with a further 100ml water and whizz up until blended to a smooth puree. Add the raspberries and whizz up again.
5. Add it to the sugar syrup mix and give it all a good stir through. Place in a sealed container and into the freezer for an hour. Then use a fork to thoroughly beat it down to a slush. Repeat twice again at one hour intervals (i.e. three times beat it with the fork) - this helps create the right consistency. Then leave it in the freezer. Do leave out for about 30 minutes before serving so it's not too hard.