Ingredients:
Method:
1. Heat a pan of water and bring to a boil.
2. Add the beetroots and simmer until tender.
3. Peel the skin and grind to a pulp.
4. Add the jawa peppercorns, ginger juice, salt and honey.
5. Pour 1/2 cup of water and mix well.
6. Pour into serving glasses and serve at room temperature.
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