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
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.