Raspberry beet sorbet

Bring the sugar to the boil with 250 ml of water. Stir until the sugar is dissolved and let cool.

Puree the raspberries into a thick sauce (coulis). Add this coulis with the beet juice to the cooled sugar syrup. Stir until a smooth mixture and scoop in a freezer box.

Put it in the freezer and stir it for 45 minutes, then every 30 minutes, to prevent the formation of ice crystals.

Puree the half frozen ice cream after 2.5 hours with a hand blender and continue to freeze the sorbet.