IMG_0801.JPG

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. 

©2020 by EC Projects