Jamaican Beetroot Juice Recipe

Method7 steps

1. 1

   Step 1: Choose one version. For the milk version, follow steps 1–4; for the milk-free version, start at step 5. For the milk version, blend only its 280 grams washed, peeled and chopped RAW beetroot (280 grams) with its measured 2 cups water until smooth. If working in batches, divide those same quantities between batches and recombine once.

   Uses 280 grams raw beetroot for the milk version, washed, peeled and chopped · 2 cups water for the milk version

2. 2

   Step 2: Milk version: strain the complete beet-and-water blend through a sieve or cheesecloth into a clean container, collecting the juice and leaving the pulp behind.

   Uses Complete raw-beet and 2-cup-water blend for the milk version

3. 3

   Step 3: Milk version: stir all the measured ⅛ teaspoon ground nutmeg and ¾ teaspoon vanilla extract into the strained juice.

   Uses Complete strained juice for the milk version · ⅛ teaspoon ground nutmeg for the milk version · ¾ teaspoon vanilla extract for the milk version

4. 4

   Step 4: Milk version: stir in the measured ½ cup sweetened condensed dairy milk until fully combined. Cover and refrigerate until cold. Stir before pouring and divide this batch into 3 drink portions, approximately 10 fluid ounces each as available. The milk version is finished here; skip steps 5–7.

   Uses Complete strained nutmeg-and-vanilla beet juice for the milk version · ½ cup sweetened condensed dairy milk for the milk version

5. 5

   Step 5: For the milk-free version only, blend its 526 grams washed, peeled and chopped RAW beetroot (526 grams) with its 20 grams washed chopped ginger and measured 3 cups water until smooth, about 1–2 minutes or longer if the blender needs it. If working in batches, divide those same quantities and recombine once.

   Uses 526 grams raw beetroot for the milk-free version, washed, peeled and chopped · 20 grams fresh ginger for the milk-free version, washed and chopped; peeling optional · 3 cups water for the milk-free version

6. 6

   Step 6: Milk-free version: strain the complete beet-and-ginger mixture through a sieve or cheesecloth into a clean container. Stir all 5 tablespoons lime juice and the measured 90 grams brown sugar into the collected juice until the sugar dissolves.

   Uses Complete raw-beet, ginger and 3-cup-water blend for the milk-free version · 5 tablespoons lime juice for the milk-free version · 90 grams brown sugar for the milk-free version

7. 7

   Step 7: Milk-free version: cover the complete strained sweetened juice and refrigerate until cold. Stir before pouring and divide this batch into 4 drink portions, approximately 10 fluid ounces each as available.

   Uses Complete strained lime-and-brown-sugar beet juice for the milk-free version