Berry Beet Sorbet Pops

I originally developed this recipe for the fourth round of Family Table’s Food Fight. For those who are beet averse (ahem, yours truly), this is a cool and sweet twist that you can serve for dessert on Rosh Hashanah and be yotzei the beet siman.

YIELDS 6–8 POPS

• 1 cup fresh or frozen strawberries
• 1 cup fresh or frozen blueberries
• ¹⁄₂ cup cooked beets
• 2 Tbsp honey

Pulse berries, beets, and honey in a blender till smooth. Freeze in a Quick Pop Maker or any half-cup popsicle maker.

Tip: Add some fresh blueberries to the pops before freezing to make these really stunning.

(Originally featured in Family Table, Issue 710)