Golden Beetroot Sorbet

Step 1 — Roast the beetroot
Preheat oven to 400°F / 200°C. Wrap the golden beetroots individually in foil and roast for 50–60 minutes until completely tender when pierced with a knife. Allow to cool slightly, then peel using gloves.

Step 2 — Extract the juice
Roughly chop the peeled beetroot flesh and blend with 100ml of the water until smooth. Pass through a fine-mesh sieve lined with muslin, pressing firmly to extract as much juice as possible — you need approximately 300ml of clear golden juice.

Step 3 — Make the sorbet base
Combine the caster sugar and remaining 50ml water in a small pan. Bring to a simmer, stir until the sugar has fully dissolved, and remove from heat. Combine the beetroot juice, sugar syrup, lemon juice, glucose syrup, and salt. Taste — it should be earthy, sweet, and bright in balance. Chill the mixture completely (at least 1 hour in the fridge).

Step 4 — Churn and freeze
Churn in an ice cream machine until softly frozen. Transfer to a covered container and freeze until firm, at least 2 hours. Remove from the freezer 5 minutes before serving to soften slightly.

IF NO ICE CREAM MACHINE
Pour the chilled mixture into a shallow container and freeze. Whisk vigorously with a fork every 45 minutes for 3–4 hours, breaking up ice crystals as they form. The shallower the container, the easier the crystals are to disperse.