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Australian Navel Orange Beetroot Sorbet

By Chef Adrian Chong

Ingredients 

Caramelized Pear

  • Australian Beetroot: 200g

  • Australian Navel Orange Juice: 1L

  • Water: 1L

  • Sugar: 500g

  • Dextrose: 300g

  • Stabilizer: 200g

​

For Garnish​

  • Dried Orange Slice

  • Mint Leaves

     

Directions

  • Mash the beetroot with a fork.

  • Combine with the orange juice and the remaining ingredients.

  • Blend the mixture until smooth.

  • Pour into a gelato machine and churn for 20 minutes.

  • Use an ice bowl to serve.

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