If You have a juicer it's simple: squeeze the juice. If this unit does not have to work hard. Beet wash, peel and grate on a grater. To the grated beets add water in the ratio 2:1.

Carefully rubs his hands in the water the beets, so she let the juice.

When the water becomes brown, strain it through cheesecloth. Beetroot cake again adding water in the ratio of 4:1 and again rubs and filtered.

Pressed juice, put on fire, add sugar and bring to a boil. Immediately after boiling, diminish the fire and cook until thick. I boil down took about 40 minutes.

When the juice is darker (a sort of brown tint), is boiled in 2.5-3 times and will smell a little caramel syrup is ready! Will not overdo the syrup! If a draining spoon, the syrup forms a thread, then digested and cooled syrup will Sacharissa. Of the proposed amount of ingredients I came up with 100 ml of molasses. Of course, molasses is left beet taste, but for my tastes, baking it just gives flavor.

Our syrup is ready. Stored in the refrigerator. Molasses, by and large, it's a sweet syrup. At home it can be made from any sugar-containing fruits and vegetables. Properly prepared syrup retains its properties for a long time, but after dilution with water should be used for 2-3 days, or start the fermentation process. Before applying the molasses allowed to warm to room temperature, so the consistency was not too thick.