Can't decide if you want soup or vodka? Now you can have both!
Vibrant beetroot lends a deep purple colour to this infused vodka.
- 100 g beetroot
- 2 tbsp honey
- juice and grated rind from 1 lemon
- 1 bay leaf
- 750 ml vodka
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Infusing time: 1 week
Peel and grate the beetroot and transfer to a 1-litre lidded jar. Add the honey, lemon juice, lemon rind, and bay leaf, then add all of the vodka. Shake to combine and leave in a cool place for about 5 days to infuse, shaking the jar daily. Strain and transfer to a bottle.
Photography by Lucy Alcorn.