- 100 g caster sugar
- 2 litres organic beetroot juice
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