Beet Juice as a Topping for Ice Cream?

If you're a beet lover like me and sometimes face a jar of leftover beet juice, try this: I was inspired by the Spanish Basque restaurant Asador Etxebarri (considered by some the second-best restaurant in the world) that serves "milk ice cream in beet juice” as a dessert. No doubt the restaurant uses freshly juiced beets, but my approach was to lightly sweeten the briny juice from a jar of beets (more accessible) with a bit of organic cane sugar to suppress its “bite” and then reduce the juice to a syrupy consistency. It's a unique -- obviously very striking -- and surprisingly delicious accompaniment to vanilla ice cream! You’ll be surprised how good it is!

For each 3/4 cup of juice from a jar of pickled beets, add 2 teaspoons of organic cane sugar and reduce over medium heat to a syrupy consistency (you’ll have just a few tablespoons of the syrup).