Red Melon

• 375 ml (13 fl oz/1½ cups) freshly juiced, skimmed and strained beetroot (beet) juice

Pour the juices and vinegar into a 3 litre (105 fl oz) capacity distillation flask, place in a rotary evaporator*, set the water bath temperature to 40°C (104°F) and the cooling temperature to −20°C (−4°F), set the rotation speed to 40 RPM and distil at full vacuum for 1 hour (depending on the strength