Beetroot & Ginger Thirst quencher
By: Chef Noel Cunningham

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Ingredients

• 4 medium beet, washed, peeled and quartered
  1 1-inch piece peeled fresh ginger
   Water
  1/4 cup granulated sugar
  1 medium Lime, juiced        

Method
. Boil beets in reasonable amount of water as it will be needed to blend the juice, then let  water cool before blending it. In a blender and add beets with water and ginger then blend on high speed until its well blended.
 
2. Pressed it through a fine mesh strainer until all of the juice is out and its free from pulp. Then discarded the pulp sweeten with sugar
 
Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.
 
 
For Beetroot punch. Omit Ginger, sugar and lime juice Then add 1/4 cup Guinness 1 tsp nutmeg and  1/3 cup condense milk for a rich and creamy version of the beetroot juice.