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Beetroot Sorbet – Olimax' Extreme Lunching
Posted on by sadmin

Beetroot Sorbet

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.