Summer is well under way. Becky and I have teamed up again to share two new refreshing summer beverages with you. Her Pineapple Basil Breeze looks and sounds amazing! And I’m sharing this refreshing Golden Beet Lemonade. Both drinks taste like liquid summer.
My husband thought I was crazy when I told him I wanted to make beet lemonade. Within the last year I’ve gone from hating beets to tolerating them to really liking them. I love fresh beet juice. One day I made a fresh beet-lemon juice and remarked that it tasted just like lemonade. It was incredibly refreshing, which seems to be my buzz word lately. Beets tend to be pretty sweet. Offsetting the sweetness with fresh lemon juice makes for a fantastic drink. I did add a little sugar, but not too much. I like tart lemonade.
Both beets and lemons are great natural detoxifiers, too, so that’s an added benefit of drinking this beet lemonade. I used golden beets, which give it this vibrant sunny color. Red beets will make it a gorgeous fushia. I’m going to experiment with fermenting it using whey. Kind of like a cross between probiotic lemonade and beet kvass. (I’ll let you know how it goes!)
Here are some other summery beverages I’ve had my eye on:
Bombay Lemonade from A Brown Table
Tropical Punch Iced Tea from Bakers Royale
Cantaloupe Lime Agua Fresca from Beard + Bonnet
Pineapple Mojito from Jelly Toast
Kombucha Moscow Mules from Cookie + Kate
Raspberry Limoncello Prosecco from Damn Delicious
Papaya Lime Agua Fresca from The View From Great Island
Beet Infused Bloody Mary from Country Cleaver
Vanilla Lemon Meringue Milkshake from Louise’s Spis
Perfect Peach Iced Tea from Minimalist Baker
- 1 large golden beet, peeled and diced
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup evaporated cane juice
- 3–4 cups chilled water
- Crushed ice
- Place beets, lemon juice, and cane juice in a blender. Add a little water and puree until smooth.
- Strain the liquid into a pitcher or bottle. Serve over ice.
- Prep Time: 10 mins
- Category: Beverage