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Beet Sorbet

Cheryl Wixson
Servings 4 1/2 cup servings


  • 1 pound beets, trimmed and scrubbed
  • 1 tablespoon champagne or white wine vinegar
  • 2 tablespoon fresh lemon juice
  • 1/2 cup Orange juice
  • 1/2 - 3/4 cup sugar
  • Sea salt, to taste


  • Boil the beets in a large saucepan with four cups of water until they are pieced easily with a fork, about 30 – 40 minutes. Remove from heat. Strain the cooking liquid through a fine mesh strainer and reserve. Store the beets in the refrigerator for another use.
  • Add enough water to the liquid so you have 3 ½ cups. Stir in the vinegar, sugar, lemon juice and orange juice. Taste and correct the seasonings. The taste should be a refreshing sweet and sour. Cool the liquid. Freeze in an ice-cream maker according to the manufacturer’s directions.


Nutritional analysis per serving: 57 calories, less than 1 gram protein, 14 grams carbohydrates, less than 1 gram fat, 6 mg. sodium, less than 1 gram fiber.