Beetroot and lemon syrup offers a natural fuchsia pink hue and a unique flavor that blends the acidity of lemon with the earthy sweetness of beetroot. This syrup is perfect for topping ice cream, enhancing drinks, or even adding an artistic touch to desserts.
Ingredients :
- 1 small beetroot (approximately 150g), cooked and peeled
- 200 ml of fresh lemon juice (about 3 lemons)
- 200 g of sugar
- 200 ml of water
Preparation :
- Prepare the beetroot.
If your beetroot is not already cooked, cook it in water or steam it until tender, then peel it. Cut it into small pieces. - Blending the beetroot:
Blend the beetroot with the water in a blender or using an immersion blender until smooth. If you prefer a pulp-free syrup, you can strain the beetroot puree through a fine-mesh sieve or strainer. - Cooking the syrup:
In a saucepan, combine the strained beet puree, lemon juice, and sugar. Heat over medium heat, stirring regularly, until the sugar is completely dissolved. Simmer over low heat for about 10 to 15 minutes to thicken the syrup slightly. - Let it cool.
Remove the saucepan from the heat and let the syrup cool to room temperature. Once cooled, pour it into an airtight container. The syrup will keep in the refrigerator for 1 to 2 weeks.
My Personal Tip:
This beetroot and lemon syrup is perfect for topping vanilla or frozen yogurt with Ninja Creami. Its beautiful bright pink color and tangy taste add a vibrant touch to citrus or berry sorbets. For a refreshing drink, you can also add this syrup to sparkling water or use it in a cocktail for a striking visual effect and a unique flavor!
Here is a colorful and original homemade beetroot and lemon syrup, ideal for enhancing your Ninja Creami frozen creations and adding a tangy and vibrant touch to your desserts and drinks.
