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Sorbet recipes

Papaya and pineapple sorbet

15 minutes

Organic beetroot granita

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus chilling time

Ingredients

100 g caster sugar
2 litres organic beetroot juice

Method

Add the caster sugar to the beetroot juice and blend. Pour the mixture into a freezer container and freeze until nearly set. Remove from the freezer and beat, then return to set fully.
Alternatively, churn in an ice-cream maker according to the manufacturer’s instructions. Chip with a blunt butter knife to flake and serve immediately.

Cook’s note: Serve this vibrant red sorbet in a beautiful ice bowl. Arrange basil leaves and fennel bulb shavings in a large bowl of water, then place a smaller bowl into the first and weight down. Freeze until set, then dip into hot water to loosen the ice mould.

Per serving: 70 kJ, 0.2 g protein, 0.1 g fat, 4.2 g carbs

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Papaya and pineapple sorbet

Organic beetroot granita

Organic beetroot granita

Ingredients

Method