Description
A refreshing, antioxidant-rich sorbet with a bright pink hue, perfect for kids and adults alike. Sweet, tangy, and totally dairy-free!
Ingredients
2 cups frozen tart cherries (use to replace part of the juice)
1 cup chilled tart cherry juice (or pomegranate)
1 cup cooked, chilled beets (roasted or steamed), diced
2–3 Tbsp maple syrup (to taste; depends on cherry sweetness)
½–1 Tbsp chia seeds (silkier body, optional)
1 tsp fresh lemon juice
Pinch fine sea salt
Instructions
Blend cherries, juice, beets, maple, chia, lemon, and salt until perfectly smooth.
CHURN: Pour into an ice‑cream maker and churn until soft‑serve; freeze 1–2 hours to set.
NO‑CHURN: Pour into a shallow pan, freeze 30 minutes, stir vigorously, and repeat every 30 minutes until scoopable (2–3 hours).
Notes
Make‑ahead & serving: Freeze up to 1 month. Soften at room temp 5–10 minutes before scooping. For parfaits: layer with coconut yogurt and cacao nibs.