"From Sandi's Recipe File"

Beet Sorbet with Yogurt Sauce
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    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

  

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