Quench your thirst with this refreshing and vibrantly colored classic without anything artificial.
1cupsfreshly squeezed lemon juiceabout 6 lemons
1 - 1 1/3cupssugar
1/8teaspoonvanilla extractoptional but so good!
a small pinch of cooked beet puree or a few drops of pure beet juiceThe water from canned beets or beet juice should also work. Start small and play around with different amounts to get your perfect pink!
Mix 1 cup of warm water with 1 cups of sugar in a large pitcher or bowl; stir until dissolved. Add remaining 6 cups water and lemon juice and stir well. Taste and add more sugar to desired sweetness then stir in beet color and vanilla if desired.
Chill for about an hour in the fridge before serving for best taste and refreshment.
Roasted Beet Puree:
Preheat oven to 400 degrees F (200 C) and line 2 oven trays with a pieces of foil. Cut the stems off of the beets and divide them between pans, then place them on the foil and sprinkle about 1 tablespoon of water over them. Bring the corners of foil up to meet and form a foil ''packet'' around them. Bake for 40 to 45 minutes or until the beets are fork tender. Remove from oven and cool until you can handle them, then peel away the skins.
Place in a food processor or blender and blend until pureed (you may need to add a tablespoon or two of water).