Blood beetroot cocktails
- Preparation and cooking time
- Prep:
- plus chilling, no cook
- Easy
- Serves 6
Skip to ingredients
Ingredients
For the beetroot lemonade
- 200g raw beetroot, grated
- juice 8 lemons
- 200g golden caster sugar
For the cocktail
- 300ml Aperol
- ice
- 750ml prosecco, chilled
Method
- STEP 1
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.
- STEP 2
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.
