Beet Pomegranate Sorbet with Ginger

Three and a half cups of beets. Pomegranate juice. Twenty minutes in a pot and suddenly you’ve got something that tastes like autumn in a bowl. The kind of thing people ask for the recipe even though it takes five ingredients and barely any actual work.

Why You’ll Love This Vegan Sorbet

No dairy anywhere. Just frozen fruit and honey. Gluten free by default because there’s no grain in it at all. Tastes like it should be complicated. It’s the opposite. One pot. One blender. One ice cream maker if you have one—doesn’t matter if you don’t, you can still freeze it.

Comes out this shocking pink-purple that looks like you spent hours on it. Takes 20 minutes of active work total. The rest is just waiting and cold. Healthy frozen dessert that doesn’t taste like punishment. Tastes like actual pomegranate and beet and lemon.

What You Need for Beet Pomegranate Sorbet

Pomegranate juice. Not concentrate. The actual juice. A cup of it. Beets—three and a half cups cubed, peeled. Fresh ones. Canned works in a pinch but the juice gets weird. Honey. A third cup, maybe a bit less if you want it less sweet. Lemon juice. Twenty milliliters, which is not that much. Fresh ginger juice—two teaspoons. You can squeeze fresh ginger or buy it bottled. Coconut flakes for the top. Optional, but they work.

That’s it. Everything else is air and time.

How to Make Beet Pomegranate Frozen Dessert

Dump the pomegranate juice and cubed beets into a saucepan. Get it hot. Actually hot—bring it to a full boil. Then turn it down to a simmer. Just medium, medium-low. Leave it uncovered for 25 minutes. The beets should go completely soft, like they fall apart if you poke them.

Pour everything—the juice, the beets, all the liquid—into a blender. Add the honey. Add the lemon juice. Add the ginger juice. Blend it until there’s zero chunks left. Completely smooth. Takes maybe a minute. Tastes bright and sharp and sweet at the same time.

How to Get This Frozen Dessert Perfectly Smooth

Pour the puree into a bowl. This is important—cover it tight with plastic wrap. Press the wrap right onto the surface of the puree. Directly on it. This stops a skin from forming on top. Refrigerate it. At least 3 hours. Actually overnight is better. Cold matters. You want it actually cold.

Once it’s cold, pour it into your ice cream maker. Churn it. Twenty-five minutes or so, or follow whatever your machine says. It’ll go from liquid to thick like soft serve. That’s when it’s done. Don’t wait for it to be frozen solid in the machine—that won’t happen. Move it to a container. Freeze it for 3 to 5 hours until it’s firm enough to scoop.

When you want to eat it, pull it out. Wait 2 or 3 minutes. It’ll soften just enough. Scoop it. Top with coconut flakes if you’re doing that.

No Bake Pomegranate Beet Sorbet Tips and Mistakes

The juice has to be actual pomegranate juice. Not the drink. Not the blend. Actual juice or this tastes like nothing special. Fresh ginger makes a difference. Bottled ginger juice works. Fresh squeezed works better. Don’t skip the lemon—that’s what makes it taste bright.

Plastic wrap pressed directly on the surface stops the top from oxidizing. Matters more than you’d think. If you don’t have an ice cream maker, you can still freeze this. Pour it into a shallow pan. Stir it every 30 minutes for 3 hours. It won’t be quite as smooth but it works.

The beets should be so soft they’re almost falling apart. If they’re still firm, they weren’t simmered long enough. Twenty-five minutes is the minimum. Thirty is fine. The longer they sit in the juice, the more flavor they give up.

Beet Pomegranate Sorbet with Ginger

By Emma

Prep:

20 min

Cook:

25 min

Total:

300 min

Servings:

6 servings

Ingredients

• 240 ml (1 cup) pomegranate juice
• 435 g (3 1/2 cups) peeled, cubed beets
• 80 g (1/3 cup) honey
• 20 ml (1 1/3 tablespoon) lemon juice
• 10 ml (2 teaspoons) fresh ginger juice
• coconut flakes for garnish

Method

1. 1 Combine pomegranate juice and cubed beets in saucepan. Bring to boil. Reduce heat and simmer, uncovered, 25 minutes until beets are very tender.
2. 2 Pour beet mixture into blender. Add honey, lemon juice, and ginger juice. Blend until completely smooth.
3. 3 Transfer puree to bowl. Cover tightly with plastic wrap pressed directly onto the surface to avoid skin formation. Refrigerate at least 3 hours until cold.
4. 4 Pour chilled puree into ice cream maker. Churn about 25 minutes or per manufacturer’s directions until sorbet thickens.
5. 5 Spoon sorbet into airtight container. Freeze for 3 to 5 hours until firm.
6. 6 Let sit a few minutes before scooping. Sprinkle coconut flakes atop when serving.

Nutritional information

Calories

110

Protein

1g

Carbs

28g

Fat

0.5g

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Frequently Asked Questions About Vegan Sorbet

Can I make this without an ice cream maker? Yeah. Freeze it in a shallow pan. Stir every 30 minutes for about 3 hours. Texture won’t be as smooth but it freezes fine.

How long does it actually last in the freezer? A month, easily. Maybe two. It doesn’t really go bad. Might get ice crystals if you leave it longer than that.

What if I don’t have fresh ginger juice? Bottled ginger juice works. So does fresh ginger squeezed through a garlic press if you’re desperate. Skip it entirely if you have to—the sorbet still works.

Can I use canned beets? Not really. The flavor gets thin. Fresh is worth it. Frozen beets could work if you thaw them first.

Is this actually healthy? It’s fruit and honey. No dairy, no added anything. Gluten free by default. So yeah. Healthier than regular frozen dessert at least.

Do I need that plastic wrap thing? It stops oxidation. Makes the color stay brighter. Doesn’t break the recipe if you skip it but the top layer might get dark.