Beetroot Sorbet

In an electric blender on high speed, blend the cooked beetroot until it forms a thick smooth consistency.

Add lemon juice and lemon zest, and pour the beetroot mixture into a mixing bowl. Fold in the condensed milk, gently mixing the sorbet mixture till well incorporated.

Freeze the sorbet for 4 to 6 hours, for even greater results the sorbet can be frozen over-night.

When ready, scoop into an ice cream bowl and serve with fruit syrup of choice or diced fruits.