Hilary Van Leeuwen & Eline Teunissen's Beetroot Sorbet
Hilary from Australia and Eline from Rotterdam magicked up this fresh tasting sorbet with the beets from the farm.
SERVES
10
PEOPLE
Ingredients
150g sugar
150ml water
440ml beetroot juice, from peeled beets
20ml lemon juice
60ml liquid glucose
2 gelatine leaves
Garnish
pink elderflowers if available
sprigs of sweet cicely or mint
Method
Put the sugar and water into a saucepan. Stir over a medium heat to dissolve, boil into a syrup. Remove from the heat, allow to cool slightly. Add the sugar syrup to the beetroot juice, freshly squeezed lemon juice and liquid glucose. It should be slightly sweeter than you would like it. (It will lose some of its sweetness during freezing).
Soften the gelatine leaves by soaking in cold water (3-4 minutes), squeeze out any excess water and add to the beetroot mix.
If the mixture is too cool to melt the gelatine, it can be warmed slightly on the stove.
Churn the mixture in an ice cream maker until it is softly frozen then freeze.
To Serve: Scoop into individual bowls and drizzle with a squeeze of lemon and decorate with pink elderflowers if available and a sprig of sweet cicely or fresh mint.
