INGREDIENTS

• 500 g cooked beetroot
• 250 g frozen raspberries
• 50 g dried cranberries
• 1 untreated lemon
• 500 ml red grape juice

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Cut the beetroot into eight wedges. Smaller tubers can be quartered. Wash and dry the lemon. Zest the peel and place to one side for the decoration. Halve the lemon and squeeze the juice.
3. Add the ingredients to the blender jar in the following order: beetroot, raspberries, cranberries, lemon and grape juice. Close the blender jar with the lid.
4. Select the Ice Cream setting and press the button to run the program. Once the program has finished, remove the lid.
5. Serve the Beetroot Powershot, garnish with lemon zest and enjoy immediately.

Tip

Fresh raspberries can also be used when in season. Simply also add a handful of ice cubes.

Info

Blending or mixing in a vacuum offers a wide variety of benefits: It reduces the amount of air mixed into the food, thereby helping to preserve vitamins and produce more vibrant colours.