Candied Red Leaves

• 4 pickled grape leaves (store-bought preserved vine leaves)
• 5 litres (175 fl oz) water

Soak the grape leaves in the water overnight then drain.

In a small saucepan, bring the beetroot juice and sugar to the boil. Simmer for 5 minutes. Add the grape leaves to the syrup and simmer for 2 minutes. Remove the leaves from the syrup and lay out flat on a silicone baking mat or baking paper and place in a food dehydrator* at