Summer slushie recipe

1. 1

   Preheat the oven to 200C/Gas 6/fan 180C and loosely wrap the beetroot (unpeeled) in a bit of silver foil.

2. 2

   Place on a baking tray and bake for 1 - 1 1/2 hours until very soft and tender (check that a sharp knife goes through easily).

3. 3

   Leave to cool then peel away the skin and chop it down.

4. 4

   Place in a blender / food processor with 100ml water along with the agave syrup / honey and blend to a smooth puree.

5. 5

   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.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.