Summer slushie recipe

Fiona Faulkner
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Summer slushie recipe

A thirst-quencher – with added vitamins! 

At a glance
  • Cuisine English
  • Recipe Type Drink
  • Difficulty Easy
  • Preparation time 5 mins
  • Cooking time 70 mins
  • Serves 4 people
Ingredients
  • 1 medium raw beetroot (not the pre-packaged stuff)
  • 2 tbsp agave syrup or honey
  • 800 ml (28.2fl oz) pressed (cloudy) apple juice / freshly squeezed orange juice
  • 1 handful crushed ice to serve

Step-by-step

  1. Preheat the oven to 200C/Gas 6/fan 180C and loosely wrap the beetroot (unpeeled) in a bit of silver foil. Place on a baking tray and bake for 1 – 1 ½ hours until very soft and tender (check that a sharp knife goes through easily).
  2. Leave to cool then peel away the skin and chop it down. Place in a blender / food processor with 100ml water along with the agave syrup / honey and blend to a smooth puree.
  3. Place crushed ice in 4 glasses, fill each with the apple / orange juice (to about two thirds of the way up) then spoon 2 tablespoons of the beetroot puree on top. Serve immediately.

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