Beetroot sorbet

1 hour 20 minutes


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


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
When the beetroot are done, remove from the pan and let them cool, reserving the cooking water
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
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)
Pour the purée into a shallow bowl or pan and place in the refrigerator to chill thoroughly, for about 1 hour
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