Monday, June 16, 2014

Beetroot–Ginger Squash

Beetroot Juice 5

Ingredients(Serves 20 - 25):

Beetroot      --   1 kg
Ginger          --   250gms
Lemon         --   6 big / 1½ cup juice extracted
Sugar            --   approximately 2 kg.
Citric Acid  --   1 tbsp


Cut/ Grate the beetroot and ginger into small pieces. Cook them in 6 cups of water until they are tender. Let it cool completely. Grind it in a mixer and strain the juice.

Measure the juice extracted in a cup and add double the amount of sugar. ie for 1 cup of juice add 2 cups of sugar.

Let it boil and once it starts boiling add the lemon juice and the citric acid.

Let it boil for 4 - 5 minutes, until the juice is slightly thick and then switch off the flame.

Let it cool completely. Pour the squash into sterilized bottles and store. Optionally, you can omit the citric acid, but you ll need to store it in the refrigerator.This can be stored for more than a year in the refrigerator.

To serve, add ¼ cup of squash into a glass and fill it with chilled water.Mix well. Add more sugar, if required.

Beetroot Juice 4


  1. Refreshingly colorful and inviting ginger squash. Wonderfully prepared.

  2. That's a good one! Lovely color and looks so nice! I havea lot of beets at home and no body wants to eat them. I will try this out for sure :)