Serve this delicious beet sorbet with a homemade chocolate panna cotta or top your pecan pie with this vibrant, sweet sorbet.
This recipe is courtesy of Manoir Hovey in Quebec.
Combine all ingredients in a pot and bring to a boil. Let cool and spin in ice-cream machine according to manufacturer’s instructions.
Bring water and sugar to a boil, bring down to simmer and add prunes. Poach till transparent.
Mix the sugar and the agar-agar, bring the purée to the boil and add the sugar-agar mix. Cook for 30 seconds and transfer to a shallow pan. Let cool. Cut in chunks and blend until smooth. Reserve in an airtight container.