Beetroot-Blackcurrant Sorbet and Star Shortbread Recipe

Ingredients:

• 1 cup cooked beetroot, pureed
• 2 cups blackcurrants, fresh or frozen
• 1 cup water
• 1/2 cup sugar
• 1/4 cup lemon juice
• 1/2 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, at room temperature

Instructions for Beetroot-Blackcurrant Sorbet:

1. In a saucepan, combine the blackcurrants, water, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the blackcurrants have released their juice, about 10 minutes.
2. Remove from heat and let cool for 10 minutes. Then transfer to a blender and blend until smooth.
3. Strain through a fine-mesh sieve into a large bowl. Add the beetroot puree and stir to combine. Cover and refrigerate until chilled, at least 2 hours or overnight.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 25-30 minutes. Transfer to a container and freeze until ready to serve.

Instructions for Star Shortbread:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and powdered sugar. Add the butter and use a pastry blender or your fingers to cut it into the flour mixture until it comes together to form a cohesive dough.
3. On a lightly floured surface, roll the dough out to 1/4-inch thickness.
4. Use a star shaped cookie cutter to cut out cookies from the dough. Arrange them on the prepared baking sheet and prick each cookie all over with a fork.
5. Bake for 10-12 minutes, or until lightly golden around the edges. Transfer to a wire rack to cool completely.

Serving Suggestions:

Serve the beetroot-blackcurrant sorbet with the star shortbread on the side for a delicious and refreshing dessert. The sweetness of the shortbread pairs well with the tartness of the sorbet. Enjoy!