The dynamic duo of beet and pomegranate stains this sorbet ruby red and thrills our palates with earthy sweetness. The fruit (and a touch of lemon juice) brightens the beet’s deep flavour.
Ингредиенты
- 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
Инструкция
- 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.
