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Red beetroot ice cream with yuzu

A delicious sorbet of beetroot with yuzu.

Creation by Jeroen Achtien, Inter Scaldes**, Kruiningen, the Netherlands.

Makes 570g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

300
g
red beetroot, boiled
25
g
yuzu
110
g
beetroot juice
100
g
sugar
30
g
ProSorbet
5
g
ginger
as needed
salt

Scale recipe

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