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 (240 ml) 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 (240 ml) 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.
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Beet lemonade is the most beautiful drink in the fridge — a vivid magenta refresher with the earthy sweetness of fresh beet, the punch of real lemon juice, and honey to round it out. Blended and strained until perfectly smooth, it's tart, sweet, and completely unlike any lemonade you've had before. Serve it over plenty of ice.
Pro Tips
- Grate the beet finely before blending — smaller pieces release more color and flavor into the liquid.
- Press the pulp hard through a fine strainer with a spoon to get every drop; there's real flavor trapped in there.
- Adjust the honey to the tartness of your lemons. Fresh lemon juice varies enormously, so taste before chilling.
- Chill a full hour before serving and pour over lots of ice — it's best ice-cold and slightly diluted.
Frequently Asked Questions
Does this taste like beets?
Mildly — the earthiness is there as an undertone beneath the lemon, which is what makes it interesting. If you're beet-shy, use a little less beet and more lemon.
Can I make it sweeter or more tart?
Yes — this drink is very forgiving. Add honey by the spoonful for sweetness, or an extra lemon for more tang, tasting as you go.
Is beet lemonade Paleo?
Yes — beet, lemon juice, honey, and water. No refined sugar, no artificial colors; that gorgeous pink is entirely natural.
How long does it keep in the fridge?
About 3 days. Shake or stir before pouring since the beet sediment settles naturally at the bottom.
Recipe Card
Ingredients
Method
- 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.
