Beet lemonade Ingredients
2 cups water
1 cup sugar
1 tablespoon chopped lemon zest (lemon peel)
4 whole cloves
1/2 teaspoon salt
3/4 cup fresh lemon juice
4 cups fresh beet juice
8 large mint leaves
Mint sprigs and thinly sliced lemon (garnish)
Over moderate heat add water, sugar, zest, cloves and salt together in a small
saucepan and bring to a simmer. Cook for 23 minutes or until sugar is completely
dissolved. Cool and add lemon and beet juice along with the mint leaves.
Refrigerate for at least 1 hour. Strain and serve in tall glasses with ice cubes and
garnished with a mint sprig and a lemon slice in each glass. Yields: 1 1/2 quarts
Courtesy of Barbara Leass
Beet lemonade
