Ruby Red Juice Sorbet

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

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.

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  • 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


  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.


Beet – carrot, pumpkin, sweet potato

Apple – Pear

Carrot – sweet potato

Blackberries – blueberries, cherries, strawberries

Monk sugar – coconut sugar

Prep time: 10 minutes

Cook time: 4-6 hours (to chill)

Servings: 4-6

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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