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.