Juice of roasted radish

Heating radishes slightly diminishes the spicy flavour. Which is well reflected in this bright red juice.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Makes 200ml.

Juice of roasted radish

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!





As needed:



As needed:


sushi vinegar

Preparation method

  • Set the temperature of the barbecue to 220°C.
  • Clean the radishes and coat them lightly with oil.
  • Roast them on the barbecue and juice immediately.
  • Add a little sushi vinegar and ponzu; this will refresh the brilliant red of the radish.
  • Boil, skimming regularly to remove the grey colour added from the grilling.
  • Reduce the juice to the desired flavour.

Serving suggestions

  • Delicious in combination with components of fennel, red cabbage, and pork belly.
  • As a basis for a sauce, dressing, or vinaigrette.
  • Serve as a juice alongside grilled dishes.

Previous page