Ingredients for 2 L
2 kg beetroot
1 tbsp salt
1 tbsp lemon salt
250 g tahina paste
250 g fresh labneh
10 ml olive oil
Method
Roast the beetrot for approximately 30 min at 170 g .Once cooked ,remove from the oven and allow to cool
Remove the skin of the beetroot and place in a blender adding fresh labneh tahina paste ,salt and lemon salt .Blend for 4-5 min
Transfer to an ice cream container place in the freezer to set for 12 hours
Once frozen ,place the mixture in an ice cream machine to blend again to become smooth
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