Beet Sorbet

Ingredients for Beet Sorbet

Instructions for Beet Sorbet

To prepare the Beet Sorbet recipe, please follow these instructions:

Sugar mixture: Boil the mixture and cool.

Marengsmasse: Egg whites and black sugar are whipped cool (about 3 min.), Eventually lemonade drops into the pulp. Used immediately after.

Sorbet: Start peeling the lemon shale fine - save for later. Season the beetroot and lemon juice with the sugar layer and start to freeze the sorbet. Cut the lemon shells into very thin strips and cook them 3 times in cold water or until they are tender and not bitter. Turn the marrow in. Sprinkle the sorbet and put the lemon strips in the serving bowls.