Name: Red Melon
Cuisine: Australia and New Zealand
Ingredients: 8 batons watermelon, 7 cm x 1 cm (2¾ x ½ inch); 100 ml (3½ fl oz) strained lime juice; 10 ml (⅓ fl oz) white balsamic vinegar; 375 ml (13 fl oz/1½ cups) freshly juiced, skimmed and strained beetroot (beet) juice

Preparation info

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

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

Method

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