Grape Beetroot Basil Juice

“Intense” is the word for it. Grape, beetroot, basil – each a treasure trove of nutrients – together produce a rich, health-boosting juice with healing properties.

The remarkable thing about this juice, at least for me, is that it makes basil juice palatable. Basil’s flavor is so strong and I can’t get myself to take in more than a leaf or two at a time. When blended with grape and beetroot though, the herb’s flavor is diffused and it becomes possible to consume a lot more of its goodness.

You Need:

[per glass]

• Basil leaves* – small bunch
• Beetroot – 1
• Dark grape** – 100 grams
• Black pepper – a pinch (optional)

*Any variety of basil will do. I have used Thai basil this time though I often use the Indian basil in juice.

** I have used Red Globe grapes, as that’s what I find most easily. Can be replaced with any type of red/purple/black grape – the color and sweetness of the juice can vary somewhat with the substitution.

How To Make Grape Beetroot Basil Juice:

Wash basil, beetroot and grapes very well.

[I peel the beetroot if I can’t get hold of organic, else let the skin remain.]

Stack the ingredients in the juicer funnel: basil first, then beetroot and grape.

Activate the juicer and collect the juice in a mug. Stir in a pinch of pepper.

To serve grape beetroot basil juice:

Add ice cubes to the glass, and pour in freshly extracted juice. Float a few basil leaves and grape slices on the surface.

Serve grape beetroot basil juice immediately.

Tip:

If this juice is excessively dense/sweet for your taste (happens to me with certain varieties of grapes), add a portion of chilled water and a squeeze of lime to the juice.

Notes:

Looking for creative ways to include beetroot in your meals? Try red beetroot rice, chukandar ka raita, beet parathas.