The Hot Pink

Name: The Hot Pink
Prep time: 3 d
Cook time: 3 d
Total time: 3 d
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 21 grams Beet, Celery, and Horseradish Shrub; 170 grams celery, sliced 1/4 inch thick; 1 Tbsp grated fresh horseradish, tightly packed; 57 grams Tanqueray gin; 237 milliliters granulated sugar; 0 teaspoons salt

Watching your figure? This gluten free and dairy free recipe has 238 calories, 0g of protein, and 0g of fat per serving. This recipe serves 4. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have tanqueray gin, beet, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 72 hours.

Instructions

Combine the celery, beets, horseradish, sugar, and salt in a quart jar. Shake to combine and refrigerate for 72 hours, shaking once a day to help dissolve the sugar.

Ingredients you will need

Horseradish

Celery

Beet

Shake

Sugar

Salt

Strain the mixture through a fine mesh sieve, pressing the solids to extract as much of the syrupy liquid as possible. Discard solids and add the vinegar to the syrup. Refrigerate until ready to use.

Ingredients you will need

Syrup

Vinegar