Paleo Ginger-Beet Sorbet — with hints of spicy ginger and zesty orange — is the dairy-free, Paleo-friendly dessert of your dreams.
I’m probably going to get into so much trouble for writing this, but… My sister is the queen of weird ice cream flavors. And soup flavors.
I should add — now, before I get in too deep — that she has never steered me astray. Except for that time she added nutmeg to green beans. But, she was a teenager and I wasn’t old enough to know what nutmeg is, so I’ll let her have that one.
There was corn ice cream. Nectarine sorbet. Honeysuckle ice cream. Lime buttermilk sherbet. All more amazing than they are weird, I promise. One learns to trust their older sister.
Once, though, she made beet soup for Thanksgiving. It was years ago, but I’m pretty sure I didn’t eat it. It was way too bizarre for me at the time, but now I am coming around to beets. Their earthy, subtle sweetness is an acquired taste for sure, but a lovely one.
When I first got ahold of my friend Megan Flynn Peterson‘s new cookbook, The Big 15 Paleo Cookbook, I flipped through the recipes with a lot of similar thoughts I’ve had about my sister’s soups and ice creams over the years. Cauliflower? No. Beets? Nope. Sweet potatoes? Yeah, still no. (I’m weird, I know.)
But as my sister has taught me, food can be surprising. I read through a number of the recipes and bookmarked so many. I was really inspired by Megan’s story of how she became a Paleo eater and how discovering that diet helped her fall in love with food again. I don’t know if I am ready for the Paleo lifestyle just yet (probably should work on those ingredient dislikes first!), but these recipes look incredible and I cannot wait to try more of them! The book itself is very well designed and organized, and I love how each chapter is organized by the 15 top Paleo-friendly ingredients. The variations for each recipe are clever and unexpected, too. For example this Paleo Ginger-Beet Sorbet comes with two variations: Lime-Beet Sorbet and Strawberry-Rhubarb Sorbet. (Recipes below!)
This Paleo Ginger-Beet Sorbet is one recipe that caught my eye. It has a hint of spicy ginger and a lot zesty orange to brighten the earthy flavor of the beets. Plus, it’s Paleo-friendly which also means it’s dairy-free — something I am trying to abide by more and more when it comes to ice cream. Oh, and it is super easy! This sorbet takes less than an hour to make! I froze mine overnight in a Pyrex dish so I would have lovely sorbet the next day, but you can use an ice cream maker if you have one!
Whether you’re Paleo or just looking for some super surprising recipes, you should give The Big 15 Paleo Cookbook a look. Or just listen to your sister. // susannah
I received this book for free in exchange for my honest and unbiased review. This post contains affiliate links. If you click on one and buy something we receive a small commission at no additional cost to you. All opinions are those of the author.
Click through to see the Paleo Ginger-Beet Sorbet recipe!
Check out some more recipes from and reviews of Megan’s cookbook!
- Banh Mi Tacos // A Mind “Full” Mom
- Paleo Barbecued Chicken and Kale Salad with Pecans and Apples // Seven Layer Charlotte
- Zucchini Noodle Lo Mein Shrimp // The Mexitalian
- Chili-Lime Sweet Potato Fries // Unshelled
- Paleo Meatballs // Off The Eaten Path
- Almond Broccoli Slaw with Pancetta // tag&tibby
A sweet and all-natural Paleo-friendly frozen dessert.
- 2 or 3 beets, peeled and
- chopped into small chunks
- 1 cup water
- zest of 1 orange
- 1⁄4 cup honey
- 1⁄2 teaspoon minced fresh ginger (or 1⁄4 teaspoon dried)
- juice of 4 oranges
- In a medium saucepan over medium-high heat, bring the beets, water, orange zest, honey, and ginger to a boil. Reduce the heat to low, and simmer for 20 to 30 minutes, until the beets are tender.
- Pour the mixture into a blender, and blend until puréed. Allow to cool slightly (you can refrigerate for an hour), and then stir in the orange juice.
- Use an ice cream maker if you have one; otherwise, just pour the liquid into a container with a lid, freeze until it reaches your desired consistency (I like mine just a little slushy), and serve.
VARIATION 1 | STRAWBERRY-RHUBARB SORBET: Swap the beets for rhubarb and cook the same way, following the recipe as written, but leave out the orange juice, blend 6 ounces strawberries, and add them when you would add the orange juice. The minced ginger is optional for this version.
VARIATION 2 | LIME-BEET SORBET: Swap the orange zest and juice for lime. Add an additional 2 to 3 tablespoons honey to balance out the tangy lime.
PREP TIP: Make a double batch of this and keep it in your freezer—you can let it defrost to the right consistency whenever you’re in the mood for a cold treat.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker - Silver
Tovolo Glide-A-Scoop Ice Cream Tub, 1.5 Quart, Insulated, Airtight Reusable Container With Non-Slip Base, Stackable on Freezer Shelves, BPA-Free, Orange Crush
Norpro, black 683 Nonstick Anti-Freeze Ice Cream Scoop, 7in/18cm
Nutrition Information:Yield: 4 Serving Size: 1 scoop
Amount Per Serving: Calories: 199Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 70mgCarbohydrates: 51gFiber: 5gSugar: 42gProtein: 2g
Leave a Reply