Sparkling Winter Drink: Beet & Apple - photo 1
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Sparkling Winter Drink: Beet & Apple

Wegetariańskie Drinks New Year's Eve 25 min Easy 5 wyświetleń ~19.98 PLN - (0)
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Description

A seasonal, quick drink with an intense, ruby color that combines the sweetness of apple with the earthy depth of roasted beet and the warming note of fresh ginger. Perfect for chilly days — it warms you up while also refreshing you thanks to sparkling water. Visually appealing: deep color, frothy foam, and garnished with rosemary and a slice of orange. Serve in tall glasses as a drink for winter parties, with lunch, or as a healthy alternative to sugary sodas.

Ingredients (9)

Servings:
4
  • Red beet 2.7 szt.
  • Clear apple juice (unsweetened) 600 ml
  • Fresh ginger 30 g
  • Lemon juice 60 ml
  • Honey 80 ml
  • Sparkling water (chilled) 400 ml
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Fresh rosemary 0.1 pęczków
  • Orange slice (for decoration) 40 g
💰 Szacowany koszt dania: ~19.98 PLN (4.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beetroot

1

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Wash the beets thoroughly under running water, trim the leaves close to the bulb and the ends. If the skin looks healthy, you can roast the beets whole (this shortens the preparation time). Wrap individual beets in aluminum foil or place them on a baking sheet lined with parchment paper.

Ingredients: Red beet
Tools: baking tray, baking paper, kitchen knife. Common mistake: too large pieces take longer to bake — if the beets are large, cut them in half. Faster alternative: peel and cut into 2 cm cubes and sauté in a pan covered for 15–18 minutes (see user_note in step 1a).
2

Roast the beets for 20–30 minutes (time depends on size). After 20 minutes, check for tenderness by inserting a small knife or fork: it should go in smoothly without resistance. Once roasted, remove from the oven and let sit for 5–10 minutes to cool slightly so they can be handled.

Ingredients: Red beet
Tools: fork for checking tenderness, oven mitts. If you are roasting whole, small beets, 20 minutes may be enough; large ones may require 30 minutes. If you are using the pan method: sauté the chopped beets over medium heat, covered, for 15–18 minutes, stirring every 5 minutes.

Preparation of toppings

3

Peel the ginger with a thin knife or a teaspoon, then grate the ginger on a fine grater or cut it into thin slices and chop finely. Squeeze the juice from the lemon (60 ml) into a small bowl, removing the seeds. Measure out the honey (80 g) and cinnamon (4 g).

Ingredients: Fresh ginger, Lemon juice, Honey, Ground cinnamon
Tools: ginger grater (microplane), manual juicer or citrus press, measuring cup or kitchen scale. Common mistake: unpeeled ginger can be bitter — remove a thin layer of the skin.

Mixing

4

In the blender, add the peeled, slightly cooled beets (if you baked them in foil, remove the skin with your fingers or a knife), add 400 ml of apple juice (set aside 200 ml from the remaining 600 ml for dilution if needed), grated ginger, lemon juice, honey, and cinnamon. Blend on high speed for 45–90 seconds until the mixture is smooth and uniform. The consistency should be thick, creamy, and intensely pink — if the blender is struggling, gradually add the remaining apple juice 1–2 tablespoons (15–30 ml) at a time until you achieve the desired fluidity.

Ingredients: Red beet, Clear apple juice (unsweetened), Fresh ginger, Lemon juice, Honey, Ground cinnamon
Tools: countertop blender with a minimum power of 600 W or an immersion blender in a tall container. If you don't have a countertop blender, use an immersion blender and blend in shorter pulses. Common mistake: adding too much juice at the beginning results in a drink that is too thin; it's better to add less and adjust.

Rinsing and straining

5

Pour the blended mixture through a fine sieve or a dense strainer into a large jug. Using a wide spoon or spatula, gently push the pulp through the sieve to extract the juice. You can keep the remaining pulp for baking or add it to a smoothie.

Ingredients: Clear apple juice (unsweetened)
Tools: fine sieve, spoon, jug. For a smooth texture, strain firmly; if you prefer a full texture (more fiber), you can skip straining. Common mistake: not pressing the pulp results in less juice extraction.

Cooling and aerating

6

Chill the blended and strained juice in the refrigerator for 3–5 minutes or add a few ice cubes to the pitcher (if using ice, keep in mind that it will dilute the drink). Before serving, add chilled sparkling water (400 ml) — pour slowly by the tablespoon or teaspoon, gently stirring with the back of a spoon to preserve the bubbles.

Ingredients: Sparkling water (chilled)
Tools: large pitcher, stirring spoon. The sparkling water must be well chilled; otherwise, the fizz will be weaker. A common mistake: pouring the sparkling water all at once causes a loss of fizziness — pour slowly.

Serving and decoration

7

Pour the drink into tall, chilled glasses optionally filled with ice cubes. Place a sprig of rosemary on top and hang a slice of orange on the rim of the glass. If you want a more sparkling effect, gently stir with a straw just before serving to your guests.

Ingredients: Fresh rosemary, Orange slice (for decoration)
Tools: high cocktail glass, ice tongs. Additionally, you can add more honey for sweetness (dissolve it in a bit of warm apple juice) or a few drops of lemon juice if you need more acidity. Common mistake: adding rosemary to the blender gives a bitter taste — we only use it for decoration or for a light aroma over the glass.

Adjusting the flavor

8

Taste the drink and adjust the seasoning if necessary: if it's not sweet enough, add 5–10 g of honey and mix well; if it's too heavy, add 30–60 ml of apple juice or sparkling water. Serve immediately to preserve the full aromas and fizziness.

Ingredients: Honey, Clear apple juice (unsweetened), Sparkling water (chilled)
Tools: honey dipper, measuring cup. Common mistake: seasoning after adding ice may require additional stirring; the taste changes with temperature (a colder drink will feel less sweet).

Fun Fact

💡

Beetroot was used in ancient times not only as a vegetable but also as a dye and a medicinal agent. Its intense color adds not only charm to drinks but also antioxidants.

Best for

zimowe spotkania towarzyskie świąteczne i sylwestrowe przyjęcia po ciepłym obiedzie jako orzeźwiający digestif

Tips

🍽️ Serving

Serve in slender, tall glasses with a few ice cubes. For a layered effect, first fill the glass to 2/3 of its height, then gently top it off with cold sparkling water. Garnish with a sprig of rosemary and a slice of orange — the oils from the peel will add aroma.

🥡 Storage

Store the strained drink in a closed pitcher in the refrigerator for up to 24 hours. Carbonated water should be added just before serving — after mixing, the drink loses its fizz. Before serving again, mix well and check the taste (it may need seasoning).

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