Works well as an accompaniment to both a plate of cold meats or a dish of sweetened red fruits, or just as a palate cleanser between courses.
- Packet of pre-steamed beetroot (500 g)
- ½ tsp Rose water
- 3 tbsp Agave syrup,
- 20 ml Lemon juice
- 1 tsp Tara gum
Blend everything and sieve through fine muslin.
Chill then churn in an ice cream maker.
Freeze for at least a couple of hours before serving.
Chill then churn in an ice cream maker.
Freeze for at least a couple of hours before serving.