Beet Sorbet

by Rosalind
(Portland)

This is wheat and dairy free and vegetarian. Beets are an excellent source for antioxidants, especially ones that protect the health of eyes.

* 1 pound beets
* 3 cups water
* 2 tbsp fresh squeezed lemon juice
* 1/4 cup organic cane sugar
* 1/4 cup organic brown sugar
* pinch salt

1. Peel, slice, and simmer the beets with the lemon juice, water, both sugars, and pinch of salt. Simmer 30 minutes. Beet should be soft. Keep the beet water.
2. Puree cooked beets in a blender or food processor.
3. Refrigerate beet puree and beet liquid.
4. If you have an ice-cream maker, follow those instructions.
5. If you don't have an ice-cream maker, then place in shallow pan and place that in the freezer.
6. When partially frozen, remove from freezer and whisk, then return to freezer.
7. When partially frozen again, whisk again.
8. When partially frozen again, whisk a third time.
9. When frozen, stir and serve.