Apple Beet Sorbet
1
- Prep Time15 mins
- Total Time11 hrs 15 mins
- Makes6 servings
Photography by Sun Ngo, Food Styling by Chantal Braganza.
Store-bought beet juice streamlines this dairy-free dessert from 1989.—The Chatelaine Test Kitchen and Michelle Lucas Larving
Ingredients
4 McIntosh apples, peeled and sliced into 1/2-in. wedges
4 cups apple cider
1/4 cup store-bought beet juice
2 tbsp Calvados
Instructions
Combine apples and cider in a saucepan set over medium-high. Boil, then reduce heat to medium. Simmer, stirring occasionally, until apples are soft and cider has reduced by half, about 30 min.
Scrape apple mixture into a food processor. Whirl until very smooth, 1 min. Scrape into a bowl and set aside.
Whisk beet juice along with Calvados into apple mixture until combined. Cover with wrap, then refrigerate until chilled, at least 6 hrs or overnight.
Freeze a 9 × 5-in. metal pan. Process chilled sorbet in an ice cream maker according to manufacturer’s directions, about 20 min.
Scrape into prepared pan, then cover with plastic wrap. Freeze until firm, at least 4 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 5 days.
This recipe is part of a collection of our best ice cream recipes from the Chatelaine archives. Get the full lineup of scoops!
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