Beetroot Syrup

This has quite a strong flavour and an amazing colour – which is actually always the case when you use beetroot. The recipe tells you how to make one of the syrups for Novelli’s Baby Squids and Tiger Prawns. Depending on your taste you can strain the juice several times to get rid of the little beetroot pieces.

Prep and Cooking Time: 20 mins

For the syrup

  • 2 heaped tbsp white sugar or honey
  • Juice of 1 lime
  • Salt and Pepper
  • 3 cooked beetroots
  • 1 star aniseeds


  • Small pot
  • Small bowl
  • Food processor (optional)
  • Sieve


Take the beetroots and cut them into bite-size pieces. Put them into a food processor and blend until an even smooth paste. You can also just chop them into very small pieces. Then put a sieve over a small pot. Put the beetroots in and extract as much juice as possible.

Then, in a heavy bottomed pan (on high to medium heat) add the anise to release its aroma. Add the juice and sugar and reduce very slowly on low to medium heat. When thickened, check the seasoning and finish with the lime juice.