Name: Beetroot tincture
Cook time: 150 min
Total time: 150 min
Yield: 17
Cuisine: International
Ingredients: carrot juice - 200 ml; Lemon juice - 100 ml; beetroot juice - 200 ml; Ethyl alcohol 70% - 150 ml; Honey or brown sugar - 200 ml

Prepare fresh juices and pour into a glass jar.

Add honey and alcohol. Shake the mixture thoroughly until the honey is completely dissolved. Close the jar tightly with a lid and leave for 3 days in a cool, dark place, shaking occasionally.

Strain the infusion through 2 layers of gauze, then filter through a linen towel. Pour the tincture into a bottle, seal and store in a cool, dark place. It can be used for gastronomic purposes, as well as for the treatment of hypertension.

Beetroot tincture

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Beetroot tincture

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