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Beetroot Squash

 

 

Since my childhood, I never really liked having juices of any kind. Therefore, I never took interest in learning the process of making squash at home. Things have changed now. D always require something “refreshing” to drink when he’s back from playing. Hence I am always on the lookout for some new recipes 🙂

This time during my vacation, I found a few squash recipes in a prominent Malayalam magazine, Vanitha. The one that really intrigued me was the Beetroot squash. Needless to say, this was one of my experiments once I was back in my nest. This recipe yields approximately a litre of squash. This can be stored in a refrigerator.

Beetroot Squash

Since my childhood, I never really liked having juices of any kind. Therefore, I never took interest in learning the process of making squash at home. Things have changed now. D always require something "refreshing" to drink when he's back from playing. Hence I am always on the lookout for some new
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Drinks

Ingredients
  

  • 500 gms Beetroot Grated
  • 1 teaspoon Ginger Grated
  • 1.25 litres Water
  • 1 kg Sugar
  • 1/2 teaspoon Citric acid
  • as required Lime juice

Instructions
 

  • Take the grated beetroot and ginger in a vessel.
  • Pour water into it and boil for 20 minutes.
  • Strain this into another vessel and discard the beetroot mixture.
  • Add sugar into the liquid and boil for 10 minutes, stirring occasionally, to get a syrupy consistency.
  • Add the citric acid and stir well.
  • Add lime juice to suit your taste.
  • Add tonovin essence. (I used rose essence)
  • Mix well and allow to cool.
  • Transfer the squash to a clean and dry bottle.
  • Refrigerate.
  • How to Serve
  • Take 2-3 tablespoons of the squash in a glass. Add a cup of water and stir well. Add ice cubes and serve.

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