I found two beets in the fridge. I know I bought them to make a salad, but something got into me, perhaps the lovely summer days, as I found myself making sorbet. No, I have never made sorbet (Boulder Locavore recipe gave me the courage and the inspiration to make my own version). This is a culinary challenge if there was one, but not to worry you can do this without an ice cream machine. Before you get started, I found this dish best to tackle in glass dishes; if you don’t have glass dishes, spray your bowls with a light coat of cooking spray. I also used fresh beets, but you could use prepackaged beets. Now, spoons up for the first cold taste of summer.
- Two Beets
- 1 cup water
- ½ cup granulated sugar
- 2 Clementine oranges peeled and section
- 1 tablespoon fresh ginger, peeled and diced
- 4 tablespoons of mint
- 1 spring rosemary
- 1 cup orange juice
- 1 ½ tablespoon honey
In a glass dish add a cup of orange juice and 1/2 cup of water and place two beets. Top with foil and cook for an hour at 350. In a medium saucepan, combine all ingredients over medium heat, whisking until liquids and sugar are well blended. Bring mixture to a boil, allow to boil for five minutes then remove from heat. Place in a covered container and chill in the refrigerator for 30 minutes. Pour mixture in food processor. Blend until the mixture is fully pureed. Place a fine mesh strainer on a medium mixing bowl and pour the puree through the strainer. Place liquids into a sealed container and refrigerate until it is fully cooled (approximately an hour). To freeze without a machine: place sorbet in a shallow freezer-proof pan. Allow to almost freeze fully (one to one and a half hours), and stir the mixture completely. Repeat the freeze/stir process a two more times to ensure a consistent texture (this breaks up ice crystallization).