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1
Preheat the oven to 200C / Gas 6 / Fan 180C and loosely wrap each beetroot (unpeeled) in a bit of silver foil.
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2
Place on a baking tray and bake for 1 - 1 1/2 hours until very soft and tender (check that a sharp knife goes through easily).
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3
Leave to cool.
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4
Meanwhile place the sugar and glucose syrup in a pan with 100ml water.
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5
On a medium-high heat, bring to the boil (don't stir it or touch it) then rapidly simmer for 5 minutes.
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6
Carefully transfer it to a *large* bowl to cool down at the same time as the beetroot.
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7
Place the raspberries in a pan with the juice of half of lemon and cook down for a couple of minutes, stirring and allowing it to break down.
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8
Strain through a sieve to remove the pips if you wish (personally, I don't.)
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9
Peel the beetroot and then chop it up.
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10
You need about 250g of cooked beetroot so weigh this out.
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11
Place in a food processor with a further 100ml water and whizz up until blended to a smooth puree.
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12
Add the raspberries and whizz up again.
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13
Add it to the sugar syrup mix and give it all a good stir through.
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14
Place in a sealed container and into the freezer for an hour.
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15
Then use a fork to thoroughly beat it down to a slush.
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16
Repeat twice again at one hour intervals (i.e.
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17
three times beat it with the fork) - this helps create the right consistency.
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18
Then leave it in the freezer.
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19
Do leave out for about 30 minutes before serving so it's not too hard.
