Some of the best aspects of the month of May are the increasing variety of seasonal produce and the celebration of Mother’s Day. A perfect dessert for this month is coconut beet sorbet, which utilizes fresh, local produce. Inspired by my own mother, this sorbet blends the sweetness of beets with a hint of coconut and honey. It is not only a light dessert, but also doubles as a palate cleanser between courses.
I love celebrating Mother’s Day with my mom, to honor her support and love for me and our family, but it is a day when I am challenged creatively. My mom is gluten-free, favors unrefined sugars, and leans toward healthier, dairy-free options. How I celebrate my mom on this day isn’t with anything extravagant, even though she deserves it, but with flowers and a thoughtful, special dessert. To make this day all about her, I try my best to create a dessert catered to her preferences. This is quite difficult for someone who prefers to cook and bake with endless ingredients.
Working within these parameters, while also employing local ingredients, I thought about beets. Their vibrant, reddish-pink color makes them perfect for a dessert. Thinking about what to make with beets, I knew I wanted a recipe that was easy to follow and fast to make, so others could re-create it for their moms.
I decided on beet sorbet, utilizing beets from our local farmers, such as Six Rivers Farm and Fairwinds Farm at the Brunswick and Bath farmers markets. The sorbet is sweetened and flavored with honey, sweetened coconut flakes and coconut milk. These flavors work surprisingly well with beets.
I think my mom will absolutely love this! It is right up her alley — a guilt-free treat with subtle sweetness that uses local ingredients. If your mom is anything like mine, make sure you give this sorbet recipe a try.
This recipe is inspired by my mom, Audrey, and celebrates her love for my family and the creative challenge she gives me. It is interesting to see what you come up with when you have creative limitations pushing you to explore new culinary endeavors. I would love to hear from you if you try it!
Whether you’re treating your mom to a healthier dessert or simply craving something sweet, try this coconut beet sorbet — a true celebration of local flavors, the bond of family, and the endless possibilities when love and creativity connect.
Coconut beet sorbet
Makes: 4 servings
Ingredients:
3 medium beets, boiled, with skin removed
1/3 cup honey
1/3 cup sweetened coconut flakes
1/3 cup coconut milk
Directions:
Boil beets to fork-tender, remove skin, and set beets aside to cool. In a blender or food processor, combine beets and remaining ingredients until smooth. Pour mixture into a freezer-safe container and freeze for at least 3 hours, or overnight. Scoop into a bowl and garnish with coconut flakes, mint leaves, and a drizzle of honey.
