Beetroot sorbet recipe
Dec 6, 2021
Method
- Place the sugar and water into a medium sized pan to dissolve into sugar syrup. Remove from the heat
- 150g of sugar
- 150ml of water
2. Add the sugar syrup to the beetroot juice, lemon juice and liquid glucose
- 440ml of beetroot juice
- 20ml of lemon juice
- 60ml of liquid glucose
3.In a small cup, soften the gelatine leaf by soaking in cold water, squeeze any excess water off and add to the beetroot mix
- 2 gelatine leaves
4. Churn the mixture in an ice cream maker until it reaches a sorbet consistency and then freeze. Serve into bowls
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