Beet Sorbet

Beet Sorbet:  New summery favorite!

The weather is beginning to warm up and our garden beds are stocked with several varieties of rich sweet beets. After using them mostly for juicing, roasting, and sautéing, it’s time to turn the beet around: sorbet!


2 medium sized beets (I used our Dark Red Detroit Beets)

2 cups water

1 cup organic sugar

¼ cup fresh squeezed orange juice (I used our Valencia Oranges)

¼ cup fresh squeezed lemon juice (I used our Meyer Lemons)

1 tbsp organic agave syrup (corn syrup or simple syrup works fine)

a little more than a pinch of sea salt


Cut off the beet greens. Roast or steam the beets until soft. Under cold water rub off the outer skin on the beet and slice into big chunks.

In a blender, combine the beets, water, sugar, orange juice, lemon juice, agave syrup, and sea salt (basically, all of the ingredients!). Blend thoroughly.

Pour into glass jars and put in the freezer for about 2 ½ hours.


Process frozen mixture in a juicer with a homogenizing adapter, or any type of sorbet maker.

Savor the beet sweetness!


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