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 | |
Ingredients
Cooking Instructions
Download PDF1
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.
2
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.
3
Pour the mixture into an ice cream machine and churn according to instructions.
4
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.
