BEETROOT SQUASH

Beetroot                                 :          2 large

Sugar                                    :          double quantity of beet root juice (1:2)

Ginger juice                           :          1 tablespoon

Lemon juice                           :          1 tablespoon

Grampoo                               :          5 nos

Tonovine                                :          1 teaspoon

Method

1.         Cut beetroot to small pieces and put it in a pressure cooker.  Add a little water.  Wrap grampoo in a small piece of cloth and cook with the beetroot.  Cook it for 10 minutes or until beetroot is cooked well.

2.         Remove grampoo from the cooker and grind beetroot in a mixer.

3.         Heat sugar with water until the sugar is dissolved well.   Add the ground beetroot to it.  Sieve the entire mixture in a translucent cloth before it is cool.

4.         Add ginger and lime juices and stir well.

5.         Add tonovine essence for flavor.  Stir well, make it cool and store in a container.

5.         Keep it inside the refrigerator because we are not using any preservatives. 

Your beetroot squash is ready now.  Pour 1/4 glass of squash; mix with cold water to make a medium concentrated juice.

Bon Appétit