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Beet Raspberry Rose Sorbet

Bright, refreshing, and healthy sorbet with vibrant raspberry flavor with a subtle hint of rose. 

Course Dessert
Cuisine American
Keyword Beet Raspberry Rose Sorbet
Prep Time 30 minutes
Cook Time 15 minutes
chill 30 minutes
Servings 1 quart
Calories 194 kcal
Author Janet Barton

Ingredients

Sugar syrup

  • 1 cup raw cane sugar
  • 1 cup water

Fruit Mixture

  • 6 cups raspberries
  • 1/2 cup beet juice
  • 1/2 cup apple juice
  • 1/2 lime juiced
  • 1 teaspoon rose water
  • 1 cup sugar syrup or more*
  • 1/4 teaspoon sea salt
  • *1 whole egg washed with no cracks in shell

Instructions

To make sugar syrup:

  1. Place cane sugar and water into a small sauce pan.  Cook over medium/high heat and stir just until the sugar has dissolved.  Bring to a simmer.  Remove from heat.  Pour into a measuring cup or jar and place in refrigerator until ready to use. To make sorbet:
  2. In the bowl of a food processor add raspberries, beet juice and apple juice.  Process until smooth
  3. Over a medium size (2 quart) bowl pour raspberry mixture through a fine mesh sieve or a food mill to strain out all seeds. Press firmly against the sides of the sieve to get as much pulp and juice as possible.   Add the lime juice, rose water, and 1 cup sugar syrup.  Stir to combine.
  4. Refrigerate mixture until chilled, at least 2 hours.  
  5. Pour chilled mixture into the bowl of an ice cream maker.  Freeze according to manufacturers directions.  
  6. Once sorbet is frozen, pour into the chilled container.  Return to freezer until frozen firmly enough to scoop

Recipe Notes

*How can one tell if there is enough sugar syrup in the sorbet mixture?  Well, I got a great tip off of Youtube. Once the 1 cup of sugar syrup has been added to the mixture.  Drop a clean egg into the mixture. Don't crack open the egg, just a whole egg still in the shell.  If the egg sinks, then you will need more sugar syrup.  Simply slowly add and stir more sugar syrup into the mixture until the egg begins to float to the top and once a quarter size amount is showing, you have added enough of the sugar syrup.  

If there isn't enough sugar syrup in the sorbet, the frozen result will be grainy like an Italian granita.  Add too much syrup and the sorbet will be soft like a slush.  The egg trick will produce a perfectly frozen sorbet that will scoop beautifully and be shiny.  Who knew, right?

Place a container for the finished sorbet into the freezer to chill.  Transfer the sorbet into the chilled container then return to the freezer to chill.  If the container is chilled, the sorbet won't begin to melt as it is transferred from ice cream maker to container to freezer.

Nutrition Facts
Beet Raspberry Rose Sorbet
Amount Per Serving (0.33 cup)
Calories 194
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 81mg3%
Potassium 1424mg41%
Carbohydrates 49.9g17%
Fiber 8g32%
Sugar 7.6g8%
Protein 1.5g3%
Vitamin A 240IU5%
Vitamin C 189.8mg230%
Calcium 0mg0%
Iron 17.1mg95%
* Percent Daily Values are based on a 2000 calorie diet.