Ingredients
- Lemon juice ¼ tsp
- Beetroot juice 400ml
- SpinneysFOOD fine grain white sugar 150g
- Bottled drinking water 4 tbsp
- Raspberries 600g
- Salt 0.36g
Equipment
- Sieve 1
- Blender 1
Nutrition (Per serving)
- Calories 103
- Fat 0.2g
- Saturates 0.1g
- Protein 1.3g
- Carbs 22.9g
- Sugars 21.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Beetroot raspberry sorbet
French 5 Mins Prep
- In a blender combine the raspberries (fresh or frozen), beetroot juice, sugar, water, a pinch of salt and a few drops of lemon juice.
- Blitz until smooth then strain to remove the seeds.
- Chill the mixture in the fridge for 2-3 hours then churn in an ice cream machine or use the zip-top bag method.
- Zip-top bag method: Divide the sorbet mixture between 2-3 zip-top bags and freeze on a baking sheet. Once frozen solid, break into pieces and blitz in a blender or food processor until smooth. Spoon into a pre-frozen metal container and freeze again until firm – approx. 2-3 hours.