Joy the Baker

Beet Lemonade

June 25, 2014

beet lemonade

I am the thirstiest person.   I’ve taken a city-wide poll, and yep… it’s me.  I win the prize for the thirstiest human.

I’m trying to get creative with the cold beverages that I take in this summer.  I’ve been brewing my own black tea which is remarkably easy, reasonably priced, and delicious.  Adding fresh mint (stems and leaves) into the brewing tea makes it fancy in a flash.  I’m also a huge fan of adding cucumber and lemon slices to water, smashed strawberries to sparkling water, and a splash of orange juice in my iced green tea.

None of it feels particularly genius though it is pretty dang refreshing.

This lemonade though… this neon magenta lemonade feels like a small stroke of genius.  Sweet, tart, and big bright pink!  Let’s drink.

If you’re feeling like you’d like to add a glug of vodka into this lemonade refresher… well, I get you.  Go on and get it!

Beet Lemonade

Let’s start with the basics:  fresh lemons juiced up just right, granulated sugar, filtered water, and raw, grated beet (about 1/4 cup). Yes, actual beet root!

Beet Lemonade

Lemons are juiced!  We’ll need about 3/4 cup of fresh lemon juice.

One small beet is grated on the small side of a box grater.  We’ll only need about 1/4 cup of raw beet.  The color and flavor is potent but not overpowering!

Beet Lemonade

Fresh lemon juice, shredded raw beets, sugar, and a bit of water are blended together in a food processor.  You might also use a blender.  Either works well!

The beets will never be perfectly smooth, but a good blending will infuse the lemonade with lots of beet color and flavor.

Beet Lemonade

Pass the beet lemonade through a fine mesh strainer.  That way we’ll get all of the bright pink beet lemonade without the actual beet pulp.

Beet Lemonade

Not strawberry.  Not raspberry.  Pfffttt..

Pretty pink beet!

Beet Lemonade

Lots of ice because it’s summer and I’m pretty sure that lemonade without ice is a crime.

Beet Lemonade

Sweet and tart with a hint of beet and a whole lot of pink.

No need for a fancy juicer.. just a citrus juicer, a blender, and a mega amount of ice.

Happy hot days to us!  Let’s drink to our thirst!

Beet Lemonade

makes about 8 cups

adapted slightly from Saveur

Print this Recipe!

3/4 cup fresh lemon juice

2/3 cup granulated sugar

1/4 cup finely grated raw beet*

6 cups filtered water, divided

*I used the fine grating side of a box grater to shred a small, raw, unpeeled beet.  You can also use a food processor with the shredder attachment, but I found the box grater to be much easier.

In a blender or a food processor (fitted with the blade attachment), blend together lemon juice, sugar, shredded beet, and 1 cup of water.  Blend for 1 minute until the mixture is bright pink and well combined.  The beets will never be fully smooth,  that’s ok!

Strain mixture through a fine mesh strainer and into a medium bowl.  Use the back of a spoon to press any remaining juice out of the beets and into the lemonade.  Transfer strained mixture to a pitcher and discard the beets.  Add remaining 5 cups of water to the pitcher and stir.  Taste and add more lemon or sugar as necessary.  Store in the refrigerator and serve chilled.  


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