Red beet sorbet

Nowadays vegetables are increasingly used in desserts. The sweet beetroot is a perfect example of this.

Creation by Bas Hoog, Gallery61, Den Haag, the Netherlands.

Makes 1 liter.

Red beet sorbet

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sugar water (1:1)






gelatine leaves, soaked in cold water



beetroot juice

Preparation method

  • Soak the gelatine in cold water.
  • Heat the sugar water with the glucose.
  • Dissolve the gelatine in it.
  • Combine with the beet juice.
  • Transfer to two Pacojet or Frix-Air cups.
  • Freeze to -18°C and churn twice to make sorbet.

Serving suggestions

  • Serve on a crumble of vanilla and e.g. with fresh red fruit and chocolate crisps.
  • As part of a composition, e.g. with basil, yoghurt, strawberry or citrus fruit.
  • As part of a composition, e.g.  served in a cone of brick pastry and topped with salt flakes.

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