Beetroot sorbet

6
1 hour 20 minutes

Ingredients

  • 340g of beetroot
  • 235ml of agave syrup, or more to taste
  • 2 tbsp of lemon juice, freshly squeezed

Method

1
Place the beetroot in a saucepan and cover with water by about an inch. Bring to a boil over high heat then reduce the heat to low and allow to simmer, uncovered, until thoroughly cooked and tender all the way through (30 - 120 minutes depending on the beetroot). Test their done-ness by inserting a skewer into the biggest beetroot - if it slides in and out without resistance, the beetroot are ready; if not, continue to cook, adding more water if necessary to keep the them submerged
2
When the beetroot are done, remove from the pan and let them cool, reserving the cooking water
3
When cool enough to handle, peel off their skins, roughly chop and place in a blender with 1 1/2 cup of the reserved boiling water, the agave nectar and the lemon juice
4
Blitz until absolutely smooth. Give your purée a taste - is it sweet enough? I like mine on the tart side but others may prefer a bit more sweetness (bear in mind that once frozen, the sorbet will taste less sweet than it does at room temperature)
5
Pour the purée into a shallow bowl or pan and place in the refrigerator to chill thoroughly, for about 1 hour
6
When the purée is chilled, pour the mixture into an ice cream maker and mix according to the manufacturer’s instructions. Using a rubber spatula, transfer the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze until the sorbet is firm, for at least 4 hours