BEET LEMONADE
This beet lemonade sounds a little unusual but is super delicious and refreshing—I love the bright pink color, and the sweetness of the beets lends itself to the lemonade so you don’t have to use a ton of sweetener. I like it with just a little honey, garnished with a sprig of fresh mint. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 1 hour, 20 minutes
1 medium beet, peeled and grated
1 cup freshly squeezed lemon juice (about 4 or 5 large lemons)
3½ cups water
½ cup honey (or more, depending on how sweet you want it)
- In a blender, blend the beet, lemon juice, water, and honey. Pour through a fine strainer into a pitcher. Use a spoon to press down on the beet pulp to strain out as much liquid as possible, and discard the pulp.
- Chill for about an hour, and serve over lots of ice.
VARIATION 1 STRAWBERRY-BEET LEMONADE: Add 1 cup strawberries to the blender with the rest of the ingredients.
VARIATION 2 LIME-BEET LEMONADE: Follow the recipe as written, and then add 1 or 2 sliced limes to the pitcher in the refrigerator.
PREP TIP: Make a double batch of this lemonade and store in the refrigerator, or freeze in ice cube trays for later.
