INGREDIENTS

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

HOW TO MAKE IT

1. 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.
2. Add the ingredients to the blender jarin the following order: beetroot, raspberries, cranberries, lemon and grape juice. Close the blender jarwith the lid.
3. Select the Ice Cream setting and pressthe button to run the program. Once the programhas finished, remove the lid. 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.