Pink Ginger Beet Lemonade
Pink ginger beet lemonade is a fresh-pressed summer drink made by juicing beetroot, lemons, and ginger, then diluting with water and sweetening to taste. It pours out a stunning ruby-to-pink color, tastes sweet and citrusy, and finishes with a warm ginger kick. Make it when you want something more interesting than plain lemonade and you have a juicer on hand.
I’ll be honest with you: my mood depends a lot on the weather outside. If it’s sunny and warm, I’m the happiest and most productive person on the planet. If it’s rainy and cloudy, oh well, I could sleep all day and do nothing. That’s why I could never live in cold countries. Maybe it sounds foolish to you, but for me it’s really a problem. I was thinking of summer when I made this pink ginger beet lemonade, and I love the dark red to light pink ombre it has.
What you’ll need
The ingredient list is short, so each one matters. Use a small beetroot, about half a medium root, and look for firm bulbs with smooth skin — older, soft beets taste more earthy and less sweet. The lemons should be heavy for their size, which usually means they are juicier. For the ginger, a thumb-size piece is the right starting point; fresh ginger with taut, thin skin will be sharper and more aromatic than the shriveled pieces that have been sitting around. As for the sweetener, the card calls for honey or another healthy sweetener to taste. If you want to keep the drink fully vegan, swap the honey for maple syrup, agave, or a few soaked dates blended in.
How to make it just right
Juice the lemons first, then run the beetroot and ginger through your juicer, and mix the two together before adding water. Beetroot is intense, both in color and in that earthy flavor, so start with less beet juice than you think you need and taste as you go — you can always add more, but you can’t pull it back out. The water is your dilution lever: add it slowly until the drink is as light or as bold as you like. Sweeten last, once everything is combined, because the lemon and beet balance shifts as you dilute. A thumb of ginger gives a gentle warmth; if you love heat, add a little more, but taste first so it doesn’t overpower the citrus.
Why this combination works
This trio balances itself once the proportions are right. Lemon brings the bright acidity that reads as classic lemonade, beetroot adds natural sweetness plus that gorgeous ruby pigment, and ginger cuts through both with a spicy lift so the drink never tastes flat or one-note. Diluting with water rounds off the raw edge of the juices and keeps the beet from dominating. If you like the beet-and-ginger pairing, you’ll find the same logic in plenty of other recipes — it’s the reason a creamy carrot ginger soup or a vegan beetroot borscht tastes so layered.
Making it ahead and storing it
Fresh juice is always best the day you make it, since the bright flavor and color start to fade with time. If you want to prep ahead, store the lemonade in a sealed glass jar in the fridge and drink it within two to three days, giving it a good stir or shake before serving because the juices naturally separate. Serve it well chilled over ice — the cold really wakes up the ginger. If you have beets and ginger left over and want to put them to use, take a look at how to cook beetroot and how to cook with ginger, or turn extra beets into a batch of beet burgers. If you’re after another fresh drink, my floral gin lemonade is a lovely next try.
If you make this pink ginger beet lemonade, I’d love to know how you dialed in your beet-to-water ratio — leave a star rating and drop a comment telling me whether you went bold and ruby or light and pink, and how much ginger heat you ended up loving.
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Ginger Beet Lemonade
Ingredients
- ½ beetroot
- 2 lemons
- 1 thumb-size piece ginger
- honey or another healthy sweetener, to taste
- water
Instructions
- Juice lemons.
- Add beetroot and ginger in your juicer and juice them too.
- Mix the lemon juice with the beetroot and ginger juice. Add water to dilute.
- Add healthy sweetener of choice, to taste.
Frequently Asked Questions
As written it is vegetarian, not vegan, because the recipe calls for honey or another healthy sweetener to taste. To make it fully vegan, simply swap the honey for maple syrup, agave, or a few soaked dates. Every other ingredient — beetroot, lemon, ginger, and water — is plant-based.
The recipe is built around a juicer, which extracts clean juice from the raw beetroot, ginger, and lemons. If you don’t have one, you can blend the beet and ginger with a little water in a high-speed blender, then strain the pulp through a fine mesh sieve or nut-milk bag. The texture will be slightly less clear, but the flavor and color come through well.
Beetroot has a naturally earthy flavor, and using too much beet juice or an older, soft beet makes it more pronounced. Start with less beet juice than you think you need, lean on the lemon for brightness, and dilute with more water. Choosing a firm, fresh beetroot also keeps the taste sweeter and cleaner.
Fresh juice is best the day you make it, but it keeps in a sealed glass jar in the fridge for about two to three days. The flavor and ruby color slowly fade over time. Stir or shake well before serving, since the juices naturally separate as they sit.
A thumb-size piece of ginger is a good starting point and gives a gentle, warm kick without overpowering the citrus. If you love more heat, add a little extra, but taste as you go. Fresh ginger with taut, thin skin will be sharper and more aromatic than older, shriveled pieces.
Yes, this drink is easy to customize. Water is your dilution lever — add it slowly until the lemonade is as light or as bold as you like. Sweeten last, once everything is combined, because the lemon-and-beet balance shifts as you dilute, then add sweetener to taste.
I love ginger and also beet but I never thought to combine them in a juice. It’s absolutely delicious and it has helped me a lot iron deficiency 🙂 Thank you for sharing!
You’re welcome! Happy to hear you liked the recipe!
Looks pretty, healthy and simple to make. Thank you for sharing!
Thank you! 😀