Beet Snow Sorbet

Beet Snow Sorbet

Phil McCaffrey, chef at Inn on the Lake, provided this recipe to accompany Julie Pegg’s Jan/Feb 2009 Food Matters (pg. 9)

6 large beets, peeled and quartered.

5 juniper berries

1 tsp. salt

1 tbsp. red wine vinegar

Place beets in small pot and fill with water until beets are covered.

Cover with lid and simmer. Add juniper berries.

When beets are cooked, but still firm, remove lid. Add salt and

vinegar. Reduce until

beets are fully cooked. Remove from stove, discard juniper berries. In

a blender, puree the beet mixture covering

the lid with a cloth. Add mixture to ice cream machine, then transfer

into shallow pan and freeze.