Beetroot & Ginger Thirst quencher
By: Chef Noel Cunningham
. 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.