SPICED BEET SHRUB
An earthy, citrus forward healthy additive to your non-alcoholic serve! Yield: About 700ml
Ingredients:
1/2 cup fresh pressed beet juice (save pulp)
1/2 cup fresh squeezed orange juice (save peels)
3 pieces 1 inch ginger
1/4 tablespoon pink peppercorns
3/4 cup honey
3/4 cup champagne vinegar
Instructions:
1. Juice 5 beets (yield 1/2 cup juice and 3 oranges (yields 1/2 cup juice), keep pulp from both fruits.
2. In 1L mason jar, combine orange pulp, ginger and pink peppercorns. Muddle to release all oils.
3. In mason jar, add 3/4 cup honey and beet pulp, then add champagne vinegar, beet and orange juice.
4. Lid mason jar and shake well.
5. Leave mixture in refrigerator for 1 week. Strain out all solids.
6. Good for 3-4 weeks in refrigerator.
MONDAY BRAIN COCKTAIL
Ingredients:
1oz spiced beet shrub
0.75oz Seedlip Grove 42
Top with non alcoholic prosecco
mint to garnish
Instructions:
1. In tall collins glass, add spiced beet shrub and seedlip grove, fill with ice.
2. Stir for 10-15 seconds. Top with non-alcoholic prosecco.
3. Quick last stir to integrate flavours, garnish with mint.