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)
Oops! We could not locate your form.