Blood beetroot cocktails
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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

  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.

  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.

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