Beetroot and Vanilla Sorbet.jpg

Beetroot & Vanilla Sorbet

Beetroot & Vanilla Sorbet

BOOM Awards winner blogger Kate Hackworthy keeps delighting us with her Veggie Desserts - try this amazing vegan sorbet!

“The sweet, earthy beetroot flavour isn’t masked in this sorbet, rather it shines alongside the vanilla.

It makes a refreshing and eye-catching dessert – with its vivid purple colour – a dinner party palate-cleanser, or lovely in a cone on a hot summer’s day.

This sorbet is particularly easy to make in an ice-cream maker, but you can use a dish in the freezer if you don’t have one.”

Ingredients - Serves 4–6

  • 300g/10½oz cooked organic beetroot (roasted, steamed or boiled)
  • 150g/5¼oz/¾ cup caster (superfine) sugar
  • 100g/3½fl oz/scant ½ cup water
  • 2 tsp organic lemon juice
  • 2 tsp organic vanilla essence


  1. If using an ice-cream maker, freeze the bowl ahead of time, according to the manufacturer’s instructions.
  2. Purée the beetroot with a hand blender until smooth, then set aside.
  3. In a small saucepan over a medium-low heat, combine the sugar and water, stirring occasionally until completely dissolved. This could take about 5 minutes. Remove from the heat and leave to cool slightly.
  4. In a food processor, blend the cooled sugar syrup with the puréed beetroot, lemon juice and vanilla until smooth.
  5. If using an ice-cream maker, pour the cooled mixture into the pre-frozen bowl of the ice-cream maker and churn until thick, according to the manufacturer’s instructions, then either serve immediately or pour into a freezer-safe dish to store in the freezer.
  6. If not using an ice-cream maker, pour the cooled mixture into a large freezer-safe dish and freeze, mixing it well with a fork every half an hour over the next 4 hours. Transfer to the fridge for 15 minutes to soften before serving.


The recipe works well with roasted, steamed or boiled beetroots, or even store-bought beetroots vacuum-packed in water.

Veggie Desserts & Cakes: carrot cake and beyond, published by Pavilion Books. Image credit to Clare Winfield.

Find more about Kate and her delicious veggie desserts here: