- 4 beetroot
- 3 clementines
- 2 pomegranates
- 2 star anise
Roughly chop the beetroot and clementines. Feed through a juicer (keep the clementine skin on for a richer, full-bodied juice).
Roll the pomegranates along a work surface to help loosen the seeds.
Set a sieve over a bowl. Halve the pomegranates. Hold each half, cut-side down, in your hand over the sieve. Whack it with a wooden spoon and the seeds and juice should fall through your fingers. Repeat with the other pomegranate.
Squeeze the pomegranate seeds in the sieve with a spoon to get more juice out.
Mix the beetroot and clementine juice with the pomegranate juice and star anise. Shake well and strain into glasses.