Gastronomixs

Syrup of red beet, pekmez and sherry

Pekmez is a fruit (or molasses) syrup that is often made from grapes, but there are also other varieties based on figs or other fruits. The syrup is both sweet and sour, perfect for making a syrup!

Makes 500g

Syrup of red beet, pekmez and sherry

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Ingredients

1

l

beetroot juice

200

ml

pekmez

100

ml

sherry

100

ml

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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