Beetroot-Raspberry Shot

Zutaten

for approximately 1,5 litres prepared in the AND SOY cooking blender

• 400g beetroots precooked (fire / earth)
• 250g raspberries (wood)
• 1 tsp of fresh grated ginger (metal)
• 100ml coconut milk (earth)
• 1 Tbsp of coconut oil (earth)
• 1-2 Tbsp lemon juice (wood), some grated lemon zest (fire)
• Leaves of 2 sprigs of mint, roughly chopped (metal)
• Salt (water), pepper (metal)
• Coconut flakes for decoration

Zubereitung

Duration approximately 10 minutes

1. Place roughly 50g of raspberries aside for decoration
2. Coarsely dice pre-cooked beetroot
3. Peel ginger and finely chop or grate it
4. Place the raspberries, beets, ginger, coconut milk, lemon juice, roughly chopped mint leaves, grated lemon zest and coconut oil in the AND SOY blender and fill it with water to a maximum of 1,5 liters. Add a little salt and freshly ground pepper and mix cold with “Program 5”.
5. Season with salt, pepper and lemon juice and, if desired, pass the mixture through a narrow sieve or enjoy it with seeds.
6. Serve in small glasses and garnish with a raspberry and coconut flakes