BEETROOT SYRUP

MAKES 150ML / PREPARATION 5 MINUTES / COOKING 15 MINUTES

1 beetroot, peeled 1 teaspoon juniper berries ½ cup sugar

Slice the beetroot into ½cm slices. If you want neat circles to garnish, you can cut these out with a cookie cutter, discarding the outer. Put the beetroot slices in a small saucepan with the juniper, sugar and 200ml water and bring to the boil. Simmer for about 15 minutes until the beetroot is tender. Strain out the juniper, cool and store in the fridge for up to two weeks. You can use the beetroot circles for garnish.