Beetroot Pomegranate Juice Recipe
Beetroot and pomegranate make a vivid ruby juice with earthy sweetness, lively acidity, and a fresh ginger finish. Blending and straining lets you make it without a dedicated juicer.
Jump to Recipe ↓Ingredients
- 1 small cooked beet, chilled
- 1 cup pomegranate juice
- 1 orange, peeled
- 1/2-inch fresh ginger
- 1/2 cup cold water
Instructions
- Add all ingredients to a high-speed blender.
- Blend for 60 seconds until smooth.
- Strain through a fine mesh sieve if preferred.
- Serve over ice.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Simple syrup | Agave or honey syrup | Start with half as much and adjust to taste |
| Fresh citrus juice | Bottled juice | Fresh tastes brighter, but bottled works in a pinch |
| Regular ice | One large cube | A large cube melts more slowly in spirit-forward drinks |
Storage & Reheating
For the best flavor, mix this drink just before serving. Chill the ingredients ahead instead of storing a finished ice-filled drink.
Any prepared syrup or fruit mixture can be refrigerated separately in a sealed jar for up to 5 days.
Frequently Asked Questions
How should I serve beetroot pomegranate juice?
Serve it immediately in a chilled glass with fresh ice where specified. That preserves the intended temperature, texture, and dilution.
Can I make beetroot pomegranate juice ahead?
Prepare the non-carbonated mixture ahead and refrigerate it. Add ice, soda, and garnishes immediately before serving.
Can I double this recipe?
Yes. Double each ingredient evenly; use a larger pan, bowl, or pitcher as needed.
Beetroot Pomegranate Juice — Quick Card
Prep 8 min · Serves 2
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 110 kcal | 2g | 26g | 0g | 45mg |
