Summer slushie recipe
A thirst-quencher – with added vitamins!
Ingredients
- 1 medium raw beetroot (not the pre-packaged stuff)
- 2 tbsp agave syrup or honey
- 800 ml pressed (cloudy) apple juice / freshly squeezed orange juice
- 1 handful crushed ice to serve
- 1 medium raw beetroot (not the pre-packaged stuff)
- 2 tbsp agave syrup or honey
- 28.2 fl oz pressed (cloudy) apple juice / freshly squeezed orange juice
- 1 handful crushed ice to serve
- 1 medium raw beetroot (not the pre-packaged stuff)
- 2 tbsp agave syrup or honey
- 3.4 cups pressed (cloudy) apple juice / freshly squeezed orange juice
- 1 handful crushed ice to serve
Details
- Cuisine: English
- Recipe Type: Drink
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 70 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200C/Gas 6/fan 180C and loosely wrap the beetroot (unpeeled) in a bit of silver foil. Place on a baking tray and bake for 1 - 1 ½ hours until very soft and tender (check that a sharp knife goes through easily).
- Leave to cool then peel away the skin and chop it down. Place in a blender / food processor with 100ml water along with the agave syrup / honey and blend to a smooth puree.
- Place crushed ice in 4 glasses, fill each with the apple / orange juice (to about two thirds of the way up) then spoon 2 tablespoons of the beetroot puree on top. Serve immediately.
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