For a sophisticated twist on a dinner party classic, try serving this fresh beet sorbet recipe. This version is sweet, with a light hint of apples, so it's perfect for an amuse bouche or a lovely dessert. Experiment with different varieties of red and golden heirloom beets to create the ideal, dramatic presentation.
- 2 lbs red or golden baby beets, trimmed and peeled
- 1/3 cup granulated sugar
- 1/2 cup apple juice or cider
- 1 tablespoon lemon juice
- 1 tablespoon vodka
In a large saucepan over medium-high heat, cover the beets with just enough water to completely submerge them and boil them until they are fork-tender, about 20 to 25 minutes. Drain the water and discard it. Process the hot beets with the remaining ingredients for 3 minutes, until the beet mixture is smooth and the sugar is dissolved. Chill the mixture for an hour. Freeze the beet puree in an ice-cream maker according to the manufacturer's instructions.
This beet sorbet recipe makes 6 servings.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||4 g|