- 100g granulated sugar
- 1 small orange, zest and juice of
- 300g pack Asda Long Life Cooked Beetroot
Put a shallow, rectangular container, preferably metal or Pyrex, in the freezer.
Dissolve the sugar in 200ml water in a pan and simmer for 2 minutes. Remove from the heat and add the orange zest. Set aside until cold.
Squeeze the juice from the orange and pass through a sieve. Purée the beetroot and any juice from the pack, plus the orange juice. Discard the zest from the syrup and mix with the beetroot purée.
Pour into the chilled container and freeze for 30 minutes. Stir with a fork; freeze for another 30 minutes. Stir again, scraping down the sides, to break up ice crystals.
Carry on stirring every 30 minutes for 3-4 hours, until the mixture has the texture of crushed ice.