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 (240 ml) 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 (45 ml) 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.
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Ginger-beet sorbet is the jewel-toned afternoon pick-me-up I make when a sugar craving hits and the pantry looks bare. Simmered beets purée with honey, orange zest, and fresh ginger into a slushy, scoopable treat with no dairy and no weird ingredients. It's earthy, bright, and far more interesting than another pint of coconut ice cream.
Pro Tips
- Simmer the beets until a knife slides through easily — undercooked beets leave gritty flecks in the purée no amount of blending will fix.
- Stir the orange juice in only after the beet mixture cools; hot purée cooks the juice and dulls its brightness.
- No ice cream maker? Freeze the purée in a lidded container and stir it every 30 minutes until it's as slushy as you like — I pull mine while it's still a little soft.
- Make a double batch and keep it in the freezer. Let it sit at room temperature for 10 minutes to reach scoopable texture whenever the craving strikes.
- If your beets are earthier than expected, an extra tablespoon of honey or a squeeze more orange juice balances them out.
Frequently Asked Questions
Do I need an ice cream maker for this sorbet?
No. Pour the purée into a lidded container, freeze it, and stir every 30 minutes until it reaches your preferred texture. It won't be quite as smooth as churned, but it's still excellent.
How long does ginger-beet sorbet keep in the freezer?
About 2 weeks in a tightly sealed container. Press a piece of parchment directly onto the surface to keep ice crystals off.
Can I make this with red beets instead of golden?
Either beet works — red beets will just turn the sorbet a deeper magenta. Taste and adjust the honey after blending, since sweetness varies by beet.
Is this sorbet sweet enough for dessert?
It's gently sweet rather than candy-sweet, thanks to the beets and honey. For a dessert-level sweetness, add an extra 2 to 3 tablespoons of honey before freezing.
Recipe Card
Ingredients
Method
- 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.
