Creamy Beetroot Gelato

Zest of 1 lemon

1/3 c sugar

1/3 c water

1 c    cooked beetroot puree

2 T    corn syrup

1/3 c cream, lightly whipped

Method:

1. MIx zest with a little bit of sugar and set aside.
2. Heat sugar and water together in a small sauce pan until sugar has dissolved. Cool.
3. Stir in beetroot puree and zest mixture, stir to help cool down.
4. Transfer to shallow dish and refrigerate until cold.
5. Fold in whipped cream.
6. Use ice cream machine to churn and then place in the freezer.