Beetroot sorbet

It’s good with strawberries but better with stewed blackcurrants.

1kg beetroot
400ml apple juice (cloudy and dry, if possible)
200g caster sugar
1 lemon, juiced
100ml double cream
Salt and pepper

Give the beetroot a wash, then put them, whole and unpeeled, in a pan of water. Bring up to a boil and cook until tender –  30 minutes to an hour-plus, depending on the size of the beetroot. When they are cooked, drain off the water and leave them to cool. Once cool, peel and cut into rough chunks.

Put the apple juice, sugar and lemon juice into a small pan, heat gently until the sugar dissolves, then set aside to cool.

When the beetroot and syrup are cold, tip both into a blender along with the cream, then season – be bold with the pepper, because its heat will balance the overall sweetness. Whizz to a puree, then pass through a fine sieve and pour into a flattish container.

Cover and place in the freezer for six or so hours, taking it out three or four times to whisk, either with a fork or an electric beater. Alternatively, just follow the instructions on your ice-cream machine. Remove from the freezer half an hour or so before serving.

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