Beets. Lemons. Sugar. Combined into one lip-smacking Beet Lemonade. Have I lost my mind? That’s entirely possible, but most likely not due to this drink.
Who came up with this root vegetable meets citrus elixir? It wasn’t me. No, It was the bunch at Wisconsin Cheese who asked me to photograph cocktails and cheese for their latest issue of Grate, Pair, Share.
You thought I just did photo shoots for my own online magazine? Nah, I spread my foodie love around.
But just to be sure, you have read the summer issue of FoodieCrush magazine, right?
I must admit I had my doubts about trying this Beet Lemonade from the get-go. Kind of like my Smudge whenever she spies some foreign looking object on her plate. That would be a new vegetable and you’re going to try it little lady.
I’m a novice juicer on a time schedule so I went the much easier and far less messy route and let my juicer languish in the pantry while I shopped for beet juice at Whole Foods. I dutifully followed their recipe, still skeptical of this unusual combo and then…I was stunned at the taste.
In a good, very, very, very, very good way. Very.
Did I mention the burrata that good alongside? Ahhhhhhgh. It is my favorite cheese of late hands down. Not that you could tell with my spate of recipes for Nectarine and Burrata Bite Crostini, Quinoa and Burrata Caprese Salad and Burrata and Roasted Asparagus and Tomato Salad.
While the Beet Lemonade and Burrata came in at the top of my dance card and was a good thing to start off the morning, the rest of the afternoon turned into a rosy haze by the time I was finished with the Berry Smash and Gorgonzola, Moscow Mule and Cheddar Blue and Peach Sangria and Gouda.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Beet Lemonade
PrintIngredients
- 1 cup sugar
- 1 ¾ cups water , divided
- 1 cup lemon juice
- ¾ cup beet juice
- Ice
- fresh basil leaves
Instructions
- Prepare the simple syrup: In a saucepan, heat the sugar and 1 ¼ cups of the water over medium heat, stirring frequently until the sugar has dissolved. Cool to room temperature.
- In a pitcher, combine the simple syrup, lemon juice, beet juice, and remaining ½ cup of water. Stir to combine. Taste, and add more water if desired. Serve over ice and garnish with basil leaves.
Let’s just say this is a fine way to start, middle, and end, a photo shoot. Get the recipes here.
Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.
Barney Google
Been making Beet Lemonade for years. We ferment most of our annual crop of Beets and make dozens of different smoothies with the fermented beets. One of our favorite summer smoothies is 1 organic lemon, agave, quarter cup of fermented
beets and a bit of arugula.
So glad you think so too Barney.
Maxem Malitati
am a lover of Beets but I don’t know how to make Beet Lemonade. Can some help?
Susan Christy
Sharp White Cheddar. I eat it on sandwiches, with nuts, with apples, with crackers.
Maggie Wallace
Warm brie with crackers! Yum!
Liz
Dubliner, swiss or extra old cheddar are my favorites – just plain on crackers and grapes.
Alison M.
munster cheese on toast!
Natasha
My favorite cheese is cheddar with crackers!
christine
i love Chaource cheese and i eat it with crackers!
sarah k.
I like white American cheese on a turkey sandwich with cranberry relish.
Ellen M.
Favorite cheese is aged manchego, and I love it with a glass of red wine (or crackers, of course!)
Karen D
apple pie with sharp cheddar
Kati
Butterkase on grilled cheese and in mac & Cheese, provolone/mozzerella on ALL sandwiches :)
Would love to win! I’m a native WIsconsinite living on the West Coast!