Natural Pink Lemonade with Beet (Print View)

Naturally pink lemonade from lemon and beet juice—refreshing, vegan, gluten-free, and quick to make.

# What You'll Need:

→ Lemonade Base

01 - 1 cup freshly squeezed lemon juice (about 4 to 5 lemons)
02 - 1/2 cup granulated sugar (adjust to taste)
03 - 4 cups cold water

→ Natural Color

04 - 2 to 3 teaspoons unsweetened beet juice (freshly juiced or bottled)

→ Extras (Optional)

05 - Lemon slices for garnish
06 - Fresh mint leaves for garnish
07 - Ice cubes

# How To Make It:

01 - In a large pitcher, combine the lemon juice and granulated sugar; stir briskly until the sugar is fully dissolved.
02 - Pour in the cold water and stir until the mixture is uniform.
03 - Add 2 teaspoons of beet juice, stir, and evaluate the hue; add up to 1 additional teaspoon if a deeper pink is desired, mixing thoroughly after each addition.
04 - Taste and adjust sweetness or acidity as needed, adding more sugar or lemon juice in small increments to balance the flavor.
05 - Fill glasses with ice, pour the pink beverage over the ice, and garnish with lemon slices and mint leaves; serve immediately.

# Expert Insights:

01 -
  • The beet juice blushes the lemonade with stunning color, but you won't taste the earthiness—just pure citrus refreshment.
  • It's so quick to whip up for gatherings or quiet afternoons, and always impresses adults and kids alike.
02 -
  • Once, I added too much beet juice and the color was more maroon than pink—start with just a little!
  • Dissolve the sugar completely with the lemon juice before adding water for a smooth finish and balanced tang.
03 -
  • Use freshly squeezed lemon juice—bottled loses that punchy freshness.
  • Be patient stirring in sugar, and trust that even if the pink looks light at first, it intensifies as it sits.
Go Back