In a medium saucepan combine the beets, water, sugar, orange zest, ginger and thyme over medium heat. Bring mixture to a boil, allow to boil for one minute and remove from heat. Cover and allow to sit for 30 minutes.

Place a fine mesh strainer on a medium mixing bowl and pour the mixture through the strainer. Pour the strained liquid into a blender and add the beets as well. Blend until the mixture is fully pureed.

Place beet puree into a sealed container and refrigerate until it is fully cooled (approximately an hour).

While the beet puree is cooling, combine the fresh orange juice, honey and cinnamon in a small saucepan over low heat. Whisk just until the honey dissolved (2-3 minutes) and remove from heat. Place in a covered container and chill in the refrigerator.

When both mixtures are completely chilled, add them together and whisk to fully combine.

Process the liquid in an ice cream maker following the manufacturer’s instructions. Once sorbet is fully frozen in the machine, remove and place in a freezer-safe container to chill overnight for best consistency. To Freeze without a Machine: Place sorbet in a shallow freezer-proof pan. Allow to almost freeze fully (1 to 1 1/2 hours), and stir the mixture completely. Repeat the freeze/stir process a two more time times to ensure a consistent texture (this breaks up ice crystallization).