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Love is in my Tummy

Plant-based flavor

June 2, 2017 By Tina Dawson 14 Comments

Rose Beetroot Sorbet

This summer, refresh yourself with this fragrant + unique Rose Beetroot Sorbet. 4 ingredients. Vegan. Gluten Free.This summer, if all other sorbets have tired you, refresh yourself with this fragrant Rose Beetroot Sorbet. 4 ingredients. Vegan. Gluten Free.

*** This post contains affiliate links. I only recommend products I personally use and love.***

Beetroots are such complex things. They’re a vegetable, but personally I like them better as desserts. In fact, I think desserts are the only way I truly enjoy eating beets. So my mother, after realizing she’s never going to get me to eat beetroots in any way savory, decided to cave in (probably the only time ever) and make the Beetroot halwa a regular thing, for my sake. And I wasn’t complaining.

Since then, my tastes have matured a little, so I can now eat savory beets, provided there are other vegetables in play – like in this VEGAN Sweet Potato Burger or in a Veggie Dog. Again, the other vegetables being there is absolutely mandatory. I think it helps me forget this lifelong obsession I’ve had with not eating beets made savory.

But savory or sweet, you cannot deny their beauty or their nutritiousness. They say that foods that look or resemble elements of the human body are extremely good for those parts. Like for example – the walnut resembles the human brain and is in fact extremely good for brain health. The Papaya resembles the female uterus and guess what? It’s absolutely great for women. Similarly, when you slice open the beetroot, you cannot not think about how ‘bloody’ it is. And yes, it works magic on your general cardio vascular health.

So in any way you can, incorporate more beets in your diet. From lowering blood pressure to increased muscle oxygenation, it’s just extremely good for you!

This summer, if all other sorbets have tired you, refresh yourself with this fragrant Rose Beetroot Sorbet. 4 ingredients. Vegan. Gluten Free.

If you’ve been a regular here, you’d know this weird obsession I have with beetroots and the general ‘hiding vegetables in unexpected places’ thing. This Rose Beetroot sorbet happened as one such attempt – trust me, you will not know that these were made with beetroots unless you were told explicitly so and that is largely thanks to the Nielsen Massey Rose Water. I got the Rose water as part of a Blogger Conference ‘swag’ {my FIRST ever blogger conference} and I was waiting to use it for something special – and this sorbet is just everything special. Fragrant. Good-for-you. Unique. Refreshing-as-hell!

Since beets are just naturally earthy, the floral notes of the Rose water just mask it all, enveloping it in a velvety blanket of fragrance you just cannot ignore.

This summer, if all other sorbets have tired you, refresh yourself with this fragrant Rose Beetroot Sorbet. 4 ingredients. Vegan. Gluten Free.

And even if you don’t have an ice-cream maker, it’s fine. Don’t worry, I don’t own one either. Just make sure you blend the freezing beetroot juice twice or thrice as it freezes to aerate and break up the crystallization process. And you’ll have a smooth, creamy (sans any cream or dairy) sorbet to serve and enjoy!

This summer, if all other sorbets have tired you, refresh yourself with this fragrant Rose Beetroot Sorbet. 4 ingredients. Vegan. Gluten Free.

Serve these gorgeous, heady, inviting Rose Beetroot Sorbet on a warm summer’s day (which we’ll have plenty of in the coming months) – lay back on the patio, or by the pool, and enjoy your refreshing sorbet. It’s a treat not just for your taste buds, but for your eyes and nose as well!

This summer, if all other sorbets have tired you, refresh yourself with this fragrant Rose Beetroot Sorbet. 4 ingredients. Vegan. Gluten Free.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

*** This post contains affiliate links. I only recommend products I personally use and love. ***

 

Rose Beetroot Sorbet

Created by Tina Dawson on June 1, 2017

This summer, if all other sorbets have tired you, refresh yourself with this fragrant Rose Beetroot Sorbet. 4 ingredients. Vegan. Gluten Free.

  • Prep Time:5m
  • Cook Time:10m
  • Total Time:8h
  • Serves: 4

Ingredients

  • 270 g (about 1 medium sized) Beetroot (washed, peeled, cubed)
  • 2 c water
  • 1/2 c sugar
  • 1/2 tsp. - 1 tsp (to taste) Nielsen Massey Rose water

Instructions

  1. Blend the chopped up beetroot with water until you get a smooth puree with no chunks. Run it through a sieve if you must.
  2. Combine the beetroot juice with sugar in a medium pan and place it on medium heat. Let it come to a rolling boil and continue boiling until the raw beet smell disappears.
  3. There will be foam on top as the beets boil, just keep skimming them off with a spoon. And keep stirring to prevent any burning.
  4. Pour into an 8" loaf tin and stir in the rose water. Skim off any leftover foam. Let cool completely before putting it in the freezer for 2-3 hours.
  5. Remove from the freezer and use a fork to break up the frozen beet juice into chunks. Blend until smooth.
  6. Pour back into the loaf tin and re-freeze. In another 2 hours, remove from the freezer and blend again. Refreeze.
  7. 5 minutes before serving, take the sorbet out of the freezer and let it thaw slightly. Scoop and serve! Keeps well frozen for a week.
  • Print

This summer, if all other sorbets have tired you, refresh yourself with this fragrant Rose Beetroot Sorbet. 4 ingredients. Vegan. Gluten Free.

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Filed Under: 5 Ingredients or less, All Recipes, Cuisines, Desserts, French, Gluten-free, Indian, Vegan, Vegetarian Tagged With: beet, beetroot, frozen, rose water, sorbet

Previous Post: « Coconut Millet Fried Rice
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Reader Interactions

Comments

  1. Marilyn says

    January 7, 2018 at 7:32 pm

    Would you recommend using this beetroot sorbet recipe as part of a savoury dish? I’m hoping to be able to replicate a starter I had in a fabulous restaurant in France – it had a base of mandolin-sliced dressed carrot and courgette, topped with salmon, guacamole, goats cheese and beetroot sorbet. I’m not so interested in the sorbet as a dessert, but would like a recipe that’s suitable as a starter. Any suggestions gracefully appreciated.
    Marilyn

    Reply
    • Tina Dawson says

      January 7, 2018 at 8:18 pm

      Oh Marilyn, that sounds absolutely delectable! Of course you can skip the sugar in the recipe to make this sorbet a part of your savory salad. You could also season the sorbet to match the flavors in your base recipe, if you fancy it. I’m so excited about the possibilities!

      Reply
  2. Tara says

    June 2, 2017 at 11:28 am

    Oh wow! I have never used beets in a sorbet before. I love the addition of the rose water and your photos are absolutely incredible!

    Reply
    • Tina Dawson says

      June 2, 2017 at 2:39 pm

      Thanks so much Tara! You won’t taste the beets, I promise!

      Reply
  3. Molly Kumar says

    June 2, 2017 at 11:20 am

    The ‘Rose-Beetroot Sorbet’ looks so pretty and what a lovely combination. I usually add rosewater with watermelon but never thought of beetroot. Time to try your gorgeous recipe 🙂

    Reply
    • Tina Dawson says

      June 2, 2017 at 2:24 pm

      I’ll have to try rose water with watermelon next time, thanks for the tip Molly!

      Reply
  4. Jacqueline Meldrum says

    June 2, 2017 at 11:04 am

    That looks wonderful. Sorbet is so refreshing and these are great flavours. I’m also lusting after those little spoons.

    Reply
    • Tina Dawson says

      June 2, 2017 at 11:10 am

      I got it off Amazon! Go check it out! I think I searched for vintage tea spoons

      Reply
  5. Luci's Morsels says

    June 2, 2017 at 11:02 am

    That color is amazing and these look delicious! What a fun treat, perfect for the hot summer months. Thank you for sharing! Luci’s Morsels | fashion. food. frivolity.

    Reply
    • Tina Dawson says

      June 2, 2017 at 11:10 am

      Thanks Luci! I’m glad you liked it!

      Reply
  6. Kavey Favelle says

    June 2, 2017 at 10:59 am

    Love the idea of using beetroot with rose for a really unusual sorbet. I bet the result is just glorious, I love the photographs!

    Reply
    • Tina Dawson says

      June 2, 2017 at 11:10 am

      Thanks Kavey! It was absolutely surprising and incredibly refreshing!

      Reply
  7. Amy says

    June 2, 2017 at 10:37 am

    This is such a lovely color and your photos are fantastic. I’m sharing this recipe on Twitter!

    Reply
    • Tina Dawson says

      June 2, 2017 at 10:58 am

      Thanks so much Amy! I’m so glad you liked it!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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