Blood Beetroot Cocktails

Prep: 15 mins
Plus Chilling (no Cook)
Difficulty: Easy
Serves: 6



For the beetroot lemonade
200g raw beetroot, grated
juice 8 lemons
200g golden caster sugar
For the cocktail
300ml Aperol
750ml Prosecco, chilled



  • First, make the beetroot lemonade. In a bowl, stir together the beetroot, lemon juice and sugar.
  • Steep in the fridge for at least 1 hr, stirring occasionally to dissolve the sugar.
  • Pour the mixture through a sieve into a large jug to get rid of the pulp.
  • To make the cocktail, pour 25ml of the beetroot lemonade into each glass, followed by 50ml of Aperol and a few ice cubes.
  • Top with Prosecco and serve.




Recipe from Good Food magazine, October 2016
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