Impress your dinner party guests with Head Chef Alistair Craig’s deliciously cool, refreshing recipe and the perfect way to end a summer meal.
- 500g Raw Strawberry Puree
- 500g Raw Beetroot Juice
- 250g Water
- 250g Sugar
- 50g Glucose
1. Bring the water, sugar and glucose to a boil then chill.
2. Combine the syrup, beetroot juice and strawberry puree and adjust acidity with lime.
3. Churn and freeze.
4. Cut the strawberries into quarters and mix with the sugar then leave for twenty minutes.
If you would like to come and taste one of Alistair’s dishes for yourself, book a table at Cambium.