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.