Gastronomixs

Syrup of red beet, pekmez and sherry

Syrup of red beet, pekmez and sherry

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Ingredients

1

l

beetroot juice

2

dl

pekmez

1

dl

sherry

1

dl

olive oil

Preparation method

  • Reduce the beet juice, pekmez and sherry over low heat to a light and syrupy liquid. Do not boil too hard; if you do, the result will be bitter.
  • Let the syrup cool and emulsify with the olive oil.
  • Transfer to a squeeze bottle or store in a sealable container.
  • You can brush the beet syrup onto a plate for an extra-decorative presentation. 

Serving suggestions

  • Serve with game and poultry, for example, multiple components of beetroot and potato.
  • Serve with goose liver or duck liver dishes.
  • Serve as a component in a cheese dessert, particularly with an aged goat's cheese.

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