Ginger Beet Sorbet

Susannah Brinkley Henry

A sweet and all-natural Paleo-friendly frozen dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Freeze Time 4

Total Time 40

Servings servings

Calories 68kcal

Author Susannah Brinkley Henry

Ingredients

2-3 beets medium peeled and chopped into small chunks
1 cup water
1 tablespoon orange zest from 1 orange
¼ cup honey
½ teaspoon minced fresh ginger or ¼ teaspoon dried

Instructions

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.
2-3 beets medium, 1 cup water, 1 tablespoon orange zest, ¼ cup honey, ½ teaspoon minced fresh ginger
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.

Notes

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.

Nutrition

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