Strawberry Ginger Beet Sorbet

strawberry beet ginger sorbet

Vibrant beet, strawberry and ginger sorbet is the perfect light dessert for summer! It's naturally gluten-free, vegan, fat free, and loaded with vitamins!


  • 2 medium beets
  • 1 pint strawberries
  • 1/2 inch piece of ginger, peeled and diced (or 1/2 tbsp ginger paste)
  • 2 tbsp honey (or maple syrup for vegan)
  • 1/4 tsp salt
  • 1/2 cup water


  1. Preheat oven to 400° F. Wash and scrub beets. Wrap individually in foil and roast until soft, 45 minutes to an hour.
  2. Meanwhile, wash strawberries and remove stems. Cut in half and spread over a rimmed baking sheet lined with parchment or a silicone baking mat. Roast for 15 minutes.
  3. Once beets are done, allow to cool slightly before handling, then cut off any remaining stems. Quarter and place in a blender or food processor with cooled strawberries (and any liquid), ginger, honey, salt and water. Blend on high until smooth.
  4. Pour mixture into a loaf pan or other freezer-safe container. Freeze until slightly firm, about 4 hours or overnight. Allow to thaw for 45 minutes to an hour before scooping if you freeze it overnight. Enjoy!

Keywords: strawberry beet sorbet, ginger beet sorbet