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Beet & Tart Cherry Sorbet


  • Author: Serena Poon
  • Total Time: 2-4 hours
  • Yield: ~1 quart

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.