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.
- 1 cup sugar
- 1 ¾ cups water , divided
- 1 cup lemon juice
- ¾ cup beet juice
- fresh basil leaves
- 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.
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