Beetroot Sorbet RecipeOrigin: Britain Period: Traditional |
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This recipe shows that sorbets can be made from ingredients that people just won't expect. Actually, beetroot makes an excellent addition to may dessert dishes and this recipe is sure to become a firm favorite. Ingredients:
2 medium beetroot, boiled until just cooked through then peeled 
Beetroot Sorbet Preparation:Method:Add the water and sugar to a pan. Heat gently until dissolved then bring to a boil and immediately take off the heat. As the syrup is cooling add the beetroot to a food processor and purée. Tip into a bowl then stir-in the remaining ingredients. Transfer to the bowl of an ice cream machine and churn according to the manufacturer's instructions. Alternatively, if you don't have an ice cream making machine, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer. Freeze until the sorbet is almost firm (but still a little liquid). Cut the sorbet into chunks and place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm. Once again chop the sorbet into pieces and process until smooth. This gets rid of all the ice crystals and makes the sorbet very smooth, which is what you want. Return to the freezer-proof dish and freeze completely. To serve, allow the sorbet to soften for 5 to 10 minutes at room temperature then spoon into dessert glasses and serve, garnished with a sprig of fresh basil. |
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