AKA Beetroot & Ginger Sorbet - A delicious balanced sorbet with a beautiful color.
Preheat the oven to 220°C or 425°F.
Scrub the beets and place them in the center of the oven. Roast for about 45-60 minutes, until tender.
Let the beets cool and peel the skin - it should come off easily by rubbing them with your fingers.
Combine the sugar and dextrose and add the boiling water. Stir until it's completely dissolved.
Chop the beet into chunks and transfer to a blender.
Peel and chop the ginger into small pieces and add them to the blender.
Adding enough sugar syrup to keep the blender running, blend on purée mode until the mixture is super smooth.
Add the rest of the syrup and blend until well mixed.
Mix with enough cold water to reach a total volume of about 1.7 L (enough to fill a 2-quart white mountain freezer)
Transfer to the freezer and crank!
I couldn't find dextrose at local grocers here in Brooklyn, so we ordered it online. Sometimes it's sold as "corn sugar."
But if you want to make this recipe without dextrose, I suggest using 450g of regular sugar instead of the 225g sucrose / 113g dextrose listed above.