Beetroot and cherry sorbet

Beetroot and cherry sorbet

20 mins Prep · 1 min Cook

A burst of colour and flavour in each scoop, the earthiness of the beetroot complements the natural fruitiness and acidity of cherry to give you this magical DIY sorbet

Created by Spinneys
Prep time 20 minutes
Cook time 1 minutes
Serves 6
Cuisine Mediterranean
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 150
Carbs 39.2g
Sugars 38.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Combine the sugar and water in a small saucepan placed over high heat. Boil for 1 minute, stirring until the sugar has dissolved. Remove from the heat and cool down completely.


In a large jug or bowl, combine the juices along with the simple syrup and almond extract. Refrigerate for at least 1 hour or until chilled.


Pour the mixture into an ice cream machine and churn according to instructions.


Once at the soft-serve stage, place into an ice cream tub or loaf tin and freeze until needed. Allow to stand at room temperature for 10 minutes before serving scoops.