Sorbet: 3 cans (14 ounces each) beets or 2 pounds fresh cooked beets
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
1 teaspoon salt
Dash cayenne
1 cup plain yogurt
Fresh dill sprigs
Yogurt Sauce:
Peel of 1 lemon
1/2 cup plain yogurt
1/4 cup sour cream

Preparation Instructions:

Drain beets. In a blender, puree until smooth. Add lemon juice, vinegar, salt, and cayenne. Pour into a 9 x 9 inch pan and fold in yogurt. Place in freezer for 30 minutes. Stir to break up ice crystals, freeze an additional 30 minutes and stir again. Cover and refreeze for several hours or overnight.

Remove from freezer 15 minutes before serving. Portion into chilled dishes, garnish with dill sprigs and serve with yogurt sauce.

Yogurt Sauce: Cut peel of lemon into juienne strips. Mix sour cream and yogurt together, garnish with lemon peel.