Beetroot Sorbet

provided by Chef Daniel Burns of Luksus NYC

Syrup:
900 g sugar
500 g trimoline
1800 g water

Boil. Cool.

Sorbet:
1125 g beet juice, strained
675 g sorbet syrup
45 g lemon juice
5 1/2 sheets gelatin (bronze leaf)

Bloom the gelatin in cold water. Squeeze away excess water, add to a small amount of the syrup and heat to dissolve. Whisk into the remainder of the ingredients. Freeze in PacoJet or cambro containers in a -30°C or below freezer. Ensure the sorbet base is brought to 24°Bx with a refractometer.

Photography by Abigail Varney