Beetroot sorbet

One of many advantages of making homemade ice cream is the endless variety of ingredients and flavours that can be used to create wonderful and weird combinations. Unusual ingredients are all the rage at the moment. Gone were the days when vanilla and chocolate flavours satisfied our appetite.

There are many recipes out there; some don’t even require ice cream makers, making easy to whip up a delicious icy treat any time of the day. Yes, anytime, why not have it for breakfast? or like me, I made beetroot ice cream for a big and vibrant salad. I used the recipe from chef Christoffer Hruskova at Great British Chefs website:  beetroot sorbet

The earthy and sweet flavour of beetroot and extravagantly bright  colour are attractive factors to take in consideration when cooking them.  Beets pairs well with many other ingredients like chocolate (for cakes), cheese curds, smoked fish to name a few glorious combinations. Beets are a widely known for boosting stamina and endurance, in Roman times used as aphrodisiac, contribute to a sense of well-being, its red pigmentation is used in the food industry and  three baby beetroots = one of your 5 a day! according to science.

Beetroot sorbet recipe

Beetroot sorbet

 I served this light and vivid coloured sorbet as part of a very fresh Summer salad: smoked mackerel, cheese curd, baby spinach leaves, purple violas and cherry tomatoes drizzled with a lemon dressing and dusted with smoked salt. What is your favourite unexpected sorbet or ice cream flavour ? Do you eat ice cream for breakfast or with savoury dishes?

beetroot sorbet salad

Head to GBChefs site for some delicious recipes ideas and inspirations from their Summer collection. This post is my entry to blogger Summer
challenge for a chance to Hot&Chilli to win a luxury spa break in London.  How cool is that? Good luck to me!

This recipe has been published by German Magazine ‘I LIke Blogs’