servings
- 3-4 small beetroots
- 350 g raspberries
- 1 ripe banana
- 1 tsp grated ginger
- 2 oranges juice, freshly squeezed
- 3–4 tbsp honey or to taste
- 1 pomegranate juice
- ½ handful of raspberries to garnish
- Mint leaves to garnish
- Wash and peel the beetroot, cut into pieces and put into the mixing bowl.
- Sort the raspberries, rinse, drain and add.
- Peel the banana, cut into pieces and add with the grated ginger and orange juice.
- Mix well, sweeten with honey and stir in the pomegranate juice.
- Taste and adjust. Dilute with a little water or mineral water if desired.
- Pour into glasses and serve garnished with raspberries and mint leaves.
