Beet-berry sorbet recipe

• 2 medium raw beetroot (not the pre-packaged stuff)
• 100 g (3.5oz) caster sugar
• 2 tsp glucose syrup
• 250 g (8.8oz) raspberries - fresh or frozen
• 0.5 lemon, juice only

1. Preheat the oven to 200C / Gas 6 / Fan 180C and loosely wrap each beetroot (unpeeled) in a bit of silver foil.
2. Place on a baking tray and bake for 1 - 1 1/2 hours until very soft and tender (check that a sharp knife goes through easily).
3. Leave to cool.
4. Meanwhile place the sugar and glucose syrup in a pan with 100ml water.
5. On a medium-high heat, bring to the boil (don't stir it or touch it) then rapidly simmer for 5 minutes.
6. Carefully transfer it to a *large* bowl to cool down at the same time as the beetroot.
7. Place the raspberries in a pan with the juice of half of lemon and cook down for a couple of minutes, stirring and allowing it to break down.
8. Strain through a sieve to remove the pips if you wish (personally, I don't.)
9. Peel the beetroot and then chop it up.
10. You need about 250g of cooked beetroot so weigh this out.
11. Place in a food processor with a further 100ml water and whizz up until blended to a smooth puree.
12. Add the raspberries and whizz up again.
13. Add it to the sugar syrup mix and give it all a good stir through.
14. Place in a sealed container and into the freezer for an hour.
15. Then use a fork to thoroughly beat it down to a slush.
16. Repeat twice again at one hour intervals (i.e.
17. three times beat it with the fork) - this helps create the right consistency.
18. Then leave it in the freezer.
19. Do leave out for about 30 minutes before serving so it's not too hard.

beetroot, caster sugar, glucose syrup

Taken from www.lovefood.com/guide/recipes/15568/beetberry-sorbet-recipe (may not work)