From smoothies to salads, we just can’t get enough of beets! That’s why we were elated when Elysa Weitala introduced us to our new favorite warm weather treat. At first, beet sorbet sounds a little adventurous. But after one bite, you’ll be a lifelong fan and oh-so-disappointed once the weather cools. While we may be alone in this… we think we’ll be adding a scoop to our Friday night glass of champagne. What do you think??

2 large Beets
3/4 cup Sugar
1/3 cup Corn Syrup
1/4 cup Water
2 tbsp Freshly Squeezed Lemon Juice

1. Place a freezer safe container into freezer to prep for sorbet. Wash, remove ends, and quarter beets. Place in a small heavy bottom sauce pan. Fill pan with water to cover beets by an inch. Bring to boil over high heat and reduce to simmer. Simmer beets for 25 – 35 minutes, or until they are thoroughly cooked, tender, and can be pierced by a fork.

2. Pour beets and cooking liquid into food processor or blender until thoroughly pureed. After beet mixture is pureed, pour into shallow bowl and place in refrigerator to cool.

3. While beet puree is cooling- combine sugar, water, and corn syrup into saucepan and bring to boil. Whisk together until sugar has dissolved. Pour syrup into shallow bowl and place in refrigerator to thoroughly cool.

4. Once beet puree and syrup are thoroughly cooled (about an hour), combine into frozen container and whisk in lemon juice.

5. From here, you can continue by using an ice cream maker and process according to manufacturer’s instructions. Or, continue by placing sorbet in freezer for 20 minutes, remove and stir thoroughly, making sure to blend the frozen edges into the middle of the sorbet. Repeat this every 30 minutes up to 5 times, or as needed to get desired texture.

6. Freeze for 4 hours and serve.