Beetini Mocktail With Hibiscus & Beetroot Juice
By Jean Harkett from The Big Feast, wine & spirit hobbiest, and lover of food & travel. This dramatic Beetini Mocktail will wow your guests.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ruganijuice.co.za.
Cooking tools:
- Saucepan
- Stove
- Cocktail shaker
- Spoon
- Fine-mesh sieve
- Coupe glass
- Glass container
Ingredients
- 1 cup water
- 1 cup sugar
- 3 cinnamon sticks
- 1 tsp cloves
- 2 hibiscus tea bags OR 2 Tbsp dry hibiscus flowers
- 15 ml Hibiscus tea syrup (ingredients above)
- 50 ml Rugani 100% Zobo infused Beetroot Juice
- 25 ml Rugani 100% Queen Pineapple Juice
- The juice of half a lemon
- 50 ml coconut water
- White of one large egg (Aquafaba and Foamee can be used as a substitute**)
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