Ruby Red Juice Sorbet

Want a fun way to include juice in your dessert? Try this sorbet. The recipe does contain coconut sugar, which has a low glycemic index, and should be consumed in moderation. This sorbet provides the benefits of polyphenols that help reduce the effects of oxidative free radical damage. Polyphenols play an important role in preventing and in reducing the progression of diabetes, cancer, heart disease and risk factors associated with obesity. Polyphenols also play an important role as a prebiotic to enhance the good bugs in our digestive system.

Ingredients

  • 1 small beet
  • 1 apple
  • 1 orange
  • 1 carrot
  • 1 cup of blackberries (or any berry)
  • 1 cup of water
  • ½ cup of coconut sugar
  • ¼ cup of monk fruit
  • Juice of 1 lemon

Directions

  1. Peel the orange, chop and prepare the beet, orange, apple and berries and juice through a juicer. This will make approximately (12oz) 350ml of juice (amount can vary depending on the juicer and produce size).
  2. Heat in a small saucepan the water, sugar and monk fruit sweetener until the sugar dissolves and simmer for 5 minutes.
  3. Turn off the heat, let the pan cool down and then transfer to the fridge and let the syrup completely chill in the fridge.
  4. Add the juice (12oz) and lemon juice to the prepared syrup and pour into a container that you can easily stir regularly (I used a square glass container).
  5. Place the sorbet in the freezer and occasionally stir so it doesn’t form into a hard block. You can also use an ice cream maker for this step for a quicker and easier method.
  6. Store the sorbet until it has soft crystals and can be served with an ice cream scoop or a spoon, which usually takes 4-6 hours in the freezer.
  7. Serve immediately
  8. To consume later, store in an air-tight container and allow to soften slightly before serving.
Prep Time: 10 minutes
Cook Time: 4-6 hours (to chill)

Servings: 4-6

Substitutions

Beet – carrot, pumpkin, sweet potato

Apple – Pear

Carrot – sweet potato

Blackberries – blueberries, cherries, strawberries

Monk sugar – coconut sugar