Beetroot Lemonade with Ballymaloe Irish Beetroot
- Cooking Time: 10 minutes
- Serves: Makes 2L Lemonade
- Allergens:
Description
Beetroot Lemonade may sound like an odd concept but don’t knock it until you try it. Use the leftover pickled juice to make a delicious and refreshing drink.
Ingredients
- 6 lemons
- 350ml stock syrup* (be exact)
- 150ml Ballymaloe Diced Irish Beetroot pickling juice
- 1.4L water/sparkling water/soda water
- Sprigs of fresh mint or lemon balm
- Stock Syrup
- 350g (12oz/1 1/2 cups) sugar
- 600ml (1 pint/2 1/2 cups) water
Dietary Suitability
Method
- Juice the fruit and mix with stock syrup and Ballymaloe Beetroot pickling juices.
- Add water to taste.
- Add ice, garnish with sprigs of fresh mint and serve.
- To make the stock syrup: Dissolve the sugar in water and bring to the boil.
- Boil for 3 minutes then allow to cool.
- Store in the fridge until needed. This quantity is enough for several batches of lemonade.
