Step 1

If using an ice-cream maker, freeze the bowl ahead of time, according to the manufacturer's instructions.

Step 2

Puree the beetroot with a hand blender until smooth, then set aside

Step 3

In a small saucepan over a medium-low heat, combine the sugar and water, stirring occasionally until completely dissolved. This could take about 5 minutes. Remove from the heat and leave to cool slightly.

Step 4

In a food processor, blend the cooled sugar syrup with the pureed beetroot, lemon juice and vanilla until smooth.

Step 5

If using an ice-cream maker, pour the cooled mixture into the pre-frozen bowl of the ice-cream maker and churn until thick, according to the manufacturer's instructions, then either serve immediately or pour into a freezer-safe dish to store in the freezer

Step 6

If not using an ice-cream maker, pour the cooled mixture into a large freezer-safe dish and freeze, mixing it well with a fork every half hour over the next 4 hours. Transfer to the fridge for 15 minutes to soften before serving.