Blood beetroot cocktails
By Miriam Nice
This blood-red lemonade and Prosecco combo is sure to be your new favourite spooky tipple
- Prep:15 mins
plus chilling, no cook - Serves 6
- Easy
Nutrition per serving
- kcal 289
- fat 0g
- saturates 0g
- carbs 34g
- sugars 34g
- fibre 0g
- protein 0g
- salt 0g
Ingredients
- 200g raw beetroot, grated
- juice 8 lemons
- 200g golden caster sugar
- 300ml Aperol
- ice
- 750ml Prosecco, chilled
Method
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.
