Beetroot Squash
Cooking Time: 1 HrPreparation Time: 30 minIngredient:
- 1 kg Beetroot Peeled, Washed and Cut into Pieces
- 4-6 Cups of Water
- 1 kg Sugar
- Fresh Lime juice from 5-6 limes
- 1 tablespoon Citric Acid
- 1 teaspoon Tonovin Essence (Grape Essence)
Method:
- Cook the cubed Beetroot pieces together with 2.5 cups Water for 20-25 minutes on medium high heat until the Beet pieces are a bit soft.
- Blend the cooked Beetroot together with the remaining liquid really well.
- Strain the blended Beet juice through a cheese cloth taking care to avoid the pulp. Use 1/2 or 1 cup Water if it needs more Water to get squeezed. Keep it aside till ready to be used.
- Boil sugar with 2-3 cup of water till the sugar melts. Keep this also aside. Keep these two to cool very well.
- Mix these two together and add citric acid, strained lime juice and grape essence.
- Pour squash into a dry bottle when cool and store refrigerated.
- This squash can be stored refrigerated up to 6 months.
To serve:
- fill 1/3 of serving glass with the beetroot squash and remaining by water. Mix up well and serve chill.
- Add more sugar if required.
Note: If you don’t like Tonovin Essence/ grape essence, feel free to avoid it, but if you want to give this squash a slight Grape like taste, do use it and the amount is completely up to you.
Beetroot Squash
