Directions

Prep Time: 15 minutes 

Freezing Time: 6 hours

Serves: 4 portions

1. Add the frozen beetroot, sugar and lemon juice to a small pot and simmer on low heat for about 10 minutes 
2. Remove from heat and allow to cool 
3. Once cooled blend with a tablespoon of water until it is glossy and smooth 
4. Whisk the cream until it forms stiff peaks, add the condensed milk and incorporate well 
5. Lastly add the beetroot puree and combine 
6. Transfer to freezer friendly container and allow to freeze for at least 6 hours or overnight 

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