GINGER-BEET SORBET
Sometimes I really need a treat in the middle of the afternoon or after dinner, but finding Paleo-friendly desserts can be tricky. Every now and again, I’ll buy a pint of almond or coconut milk ice cream, but those are still full of sugar and preservatives; This ginger-beet sorbet, however, is perfect, and it only takes a few ingredients. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL TIME: 1 hour, 40 minutes
2 or 3 beets, peeled and chopped into small chunks
1 cup water
Zest of 1 orange
¼ cup honey
½ teaspoon minced fresh ginger (or ¼ teaspoon dried)
Juice of 4 oranges
- In a medium saucepan over medium-high heat, bring the beets, water, orange zest, honey, and ginger to a boil. Reduce the heat to low, and simmer for 20 to 30 minutes, until the beets are tender.
- Pour the mixture into a blender, and blend until puréed. Allow to cool slightly (you can refrigerate for an hour), and then stir in the orange juice.
- Use an ice cream maker if you have one; otherwise, just pour the liquid into a container with a lid, freeze until it reaches your desired consistency (I like mine just a little slushy), and serve.
VARIATION 1 STRAWBERRY-RHUBARB SORBET: Swap the beets for rhubarb and cook the same way, following the recipe as written, but leave out the orange juice, blend 6 ounces strawberries, and add them when you would add the orange juice. The minced ginger is optional for this version.
VARIATION 2 LIME-BEET SORBET: Swap the orange zest and juice for lime. Add an additional 2 to 3 tablespoons honey to balance out the tangy lime.
PREP TIP: Make a double batch of this and keep it in your freezer—you can let it defrost to the right consistency whenever you’re in the mood for a cold treat.
