Beetroot Sorbet

1. In an electric blender on high speed, blend the cooked beetroot until it forms a thick smooth consistency.
2. Add lemon juice and lemon zest, and pour the beetroot mixture into a mixing bowl.
3. Fold in the condensed milk, gently mixing the sorbet mixture till well incorporated.
4. Freeze the sorbet for 4 to 6 hours, for even greater results the sorbet can be frozen over-night.
5. When ready, scoop into an ice cream bowl and serve with fruit syrup of choice or diced fruits.

Prep time: +/- 15 minutes
Cooking time: 45 minutes
Bulk yield: 3.2 kg
Recipe yield per portion: 32 portions @ 100g each

N.B to preserve more nutrients from beetroot and save time, beetroot can also be steamed for 30 to 35 minutes.