Beetroot sorbet

Ingredients

• 340 g of beetroot
• 235 ml of agave syrup, or more to taste
• 2 tbsp of lemon juice, freshly squeezed

Instructions

1. 1

   Place the beetroot in a saucepan and cover with water by about an inch. Bring to a boil over high heat then reduce the heat to low and allow to simmer, uncovered, until thoroughly cooked and tender all the way through (30 - 120 minutes depending on the beetroot). Test their done-ness by inserting a skewer into the biggest beetroot - if it slides in and out without resistance, the beetroot are ready; if not, continue to cook, adding more water if necessary to keep the them submerged

2. 2

   When the beetroot are done, remove from the pan and let them cool, reserving the cooking water

3. 3

   When cool enough to handle, peel off their skins, roughly chop and place in a blender with 1 1/2 cup of the reserved boiling water, the agave nectar and the lemon juice

4. 4

   Blitz until absolutely smooth. Give your purée a taste - is it sweet enough? I like mine on the tart side but others may prefer a bit more sweetness (bear in mind that once frozen, the sorbet will taste less sweet than it does at room temperature)

5. 5

   Pour the purée into a shallow bowl or pan and place in the refrigerator to chill thoroughly, for about 1 hour

6. 6

   When the purée is chilled, pour the mixture into an ice cream maker and mix according to the manufacturer’s instructions. Using a rubber spatula, transfer the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze until the sorbet is firm, for at least 4 hours