Hibiscus Beet Sorbet

Hibiscus Beet Sorbet is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One portion of this dish contains roughly 3g of protein, 0g of fat, and a total of 526 calories. For $1.4 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Leites Culinaria has 58 fans. From preparation to the plate, this recipe takes approximately 2 hours. A mixture of red beets, water, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 30%, this dish is rather bad. Blackberry-Hibiscus Sorbet, Hibiscus Mango Sorbet, and Scooped: Raspberry, Hibiscus, Lavender and Rose Sorbet are very similar to this recipe.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 105 minutes

 

Ingredients:

2 tablespoons corn syrup

10 dried hibiscus flowers

Juice of 1/2 lemon

2 medium (about 1/2 pound total) red beets, roasted until quite tender, then cooled and peeled

2 teaspoons salt

1 cup sugar

4 cups cold water

Equipment:

food processor

blender

sauce pan

sieve

bowl

Cooking instruction summary:

1. Place the beets in a blender or a food processor and process to a smooth purée.2. In a large, heavy-bottomed, nonreactive saucepan over medium–high heat, combine the water and sugar and stir until the sugar has dissolved. Add the hibiscus flowers and bring to a boil. Stir in the beet purée and corn syrup and remove from the heat. Let cool completely.3. Add the lemon juice and salt to the puree. Strain the mixture through a fine-mesh strainer into a clean bowl. Cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight.4. When you’re ready to freeze the mixture, transfer it to an ice-cream maker and spin according to the manufacturer’s instructions. Eat immediately or transfer to an airtight container, cover, and freeze for up to 1 week.

 

Step by step:


1. Place the beets in a blender or a food processor and process to a smooth purée.

2. In a large, heavy-bottomed, nonreactive saucepan over medium–high heat, combine the water and sugar and stir until the sugar has dissolved.

3. Add the hibiscus flowers and bring to a boil. Stir in the beet purée and corn syrup and remove from the heat.

4. Let cool completely.

5. Add the lemon juice and salt to the puree. Strain the mixture through a fine-mesh strainer into a clean bowl. Cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight.

6. When you’re ready to freeze the mixture, transfer it to an ice-cream maker and spin according to the manufacturer’s instructions. Eat immediately or transfer to an airtight container, cover, and freeze for up to 1 week.


Nutrition Information:

Quickview
525k Calories
2g Protein
0.38g Total Fat
134g Carbs
2% Health Score
Limit These
Calories
525k
26%

Fat
0.38g
1%

  Saturated Fat
0.06g
0%

Carbohydrates
134g
45%

  Sugar
128g
143%

Cholesterol
0.0mg
0%

Sodium
2496mg
109%

Get Enough Of These
Protein
2g
6%

Folate
186µg
47%

Manganese
0.57mg
29%

Fiber
4g
19%

Potassium
563mg
16%

Vitamin C
12mg
15%

Magnesium
44mg
11%

Copper
0.22mg
11%

Iron
1mg
10%

Vitamin B1
0.13mg
9%

Phosphorus
68mg
7%

Vitamin B6
0.12mg
6%

Vitamin B2
0.09mg
5%

Zinc
0.76mg
5%

Calcium
47mg
5%

Vitamin B3
0.57mg
3%

Selenium
1µg
3%

Vitamin B5
0.27mg
3%

Vitamin A
71IU
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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