I love a cold, refreshing lemonade in the summer. But, what happens in the fall? My beetroot pomegranate lemonade is the perfect answer to add an autumnal twist to your sweet citrus beverage. Plus, beets and pomegranates also add some healthier touches, while still tasting great!
Beetroot Pomegranate Juice Benefits
Beet pomegranate lemonade is a refreshing and nutrient-packed drink that combines the earthy sweetness of beets with tangy, antioxidant-rich pomegranate and sweet lemonade.
It’s the perfect blend of sweet and tart, all with a unique and vibrant color that makes this drink truly stand out! Enjoy beet lemonade, especially in the fall and winter, as a refreshing and eye-catching non-alcoholic drink option.
Not only is beet pomegranate lemonade tasty and visually stunning, it’s packed with health benefits as well:
- Boosts Energy & Circulation: Beetroot’s natural nitrates improve blood flow and stamina
- Supports Heart Health: Pomegranate is rich in antioxidants that reduce blood pressure and cholesterol
- Detoxifying & Hydrating: Both ingredients work to support detoxification and hydration
I’ve opted for the quicker and more convenient option of using already-squeezed juice and prepared lemonade, but you can certainly customize the recipe more as desired (and I’ll give you all the details below)!
Katie’s Tip
Looking for more great beet-focused drinks? Check out my Jamba Juice Beet Smoothie copycat recipe!
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Beetroot Pomegranate Juice Lemonade Ingredients
- 1 small beet, roasted
- ½ cup (4 ounces) pomegranate juice (such as Pom)
- 1 cup prepared lemonade (such as Simply Lemonade)
Ingredient Tips and Substitutions
- You can use fresh beets if preferred, but roasting brings out natural sweetness and makes it easier to blend
- For tips on how to roast your beets, check out my recipe for Air Fryer Whole Roasted Beets or Microwave Beets depending what you have available, and simply don’t add seasoning
- Instead of pomegranate juice, you can use the fresh arils from a pomegranate (about 1 cup of seeds)
- If you don’t want to use prepared lemonade, use the juice from one fresh lemon, a cup of water, and 1-2 Tbsp of sugar, honey, agave, or maple syrup (to taste)
How to Make Beetroot Pomegranate Juice Lemonade
- Cut your roasted beet into chunks, then add it to a blender along with the pomegranate juice (or arils)
- Blend on high until smooth, then strain through a fine mesh strainer to remove larger pieces. Use a spoon or spatula to press it through the strainer
- Mix with lemonade in a glass (or a carafe or pitcher if you’re making a larger quantity)
- Garnish with a sprig of mint or slice of lemon if desired, and enjoy!
- Disneyland Sparking Pickle Lemonade
- State Fair Lemonade
Recipe FAQs
Is Beetroot Pomegranate Juice Lemonade Healthy?
Yes, this lemonade is considered healthy, though exact nutritional values will vary between different ingredients used.
Beetroot is rich in nitrates that improve blood flow, while pomegranate is packed with antioxidants that support heart health. Both fruits contribute to lowering blood pressure and improving circulation, making this drink a great choice for boosting overall wellness.
Can You Make Beetroot Pomegranate Juice Lemonade In Advance?
Yes, beetroot pomegranate juice lemonade can be made ahead and stored in the refrigerator for 2-3 days.
Feel free to make a larger batch and enjoy it over a few days! Be sure to stir before serving, as real blended fruits tend to settle at the bottom.
How Can I Sweeten Beetroot Pomegranate Juice Lemonade?
You can sweeten the lemonade to taste with natural sweeteners like honey, agave syrup, or maple syrup. If you use a sweetened prepared lemonade, you may not need to add any.
To reduce the sweetness, use lemon juice instead of prepared lemonade, or add a little less pomegranate juice, which is naturally sweet.
Recipe Pro Tips For the Best Beet Pomegranate Lemonade
- If you don’t have a blender, a food processor or juicer will work as well!
- There’s no need to peel your beets. Blending them will make it negligible. I do trim the roots and stems off before roasting
Beet Lemonade Storage and Serving Tips
- This recipe can be made up to 2 days in advance (scale for as many servings as you’d like) and stored in a carafe or pitcher in the refrigerator. Stir to mix sediment before pouring
- While garnishes are optional, a sprig of mint or lemon slice adds a nice touch. Feel free to serve over ice for a colder drink – I recommend a highball style glass
Final Thoughts
Beetroot pomegranate lemonade is so easy to make with just 3 ingredients, and a perfect way to add brilliant color, fall flavors, and nutritional value to your classic refreshing drink.
Of course, you can customize this recipe by juicing your own fruit and adjusting the sweetener if you’d like, but I always try to aim for keeping things simple and convenient!
Looking for more ways to use some tasty root vegetables this fall? Check out my entire collection of Air Fryer Beet Recipes for some delicious options!
3 Ingredient Beetroot Pomegranate Juice Lemonade
Equipment
- Blender (food processor or juicer can be used instead)
- Fine mesh strainer (or cheesecloth)
Ingredients
- 1 small beet (roasted)
- ½ cup pomegranate juice (such as Pom)
- 1 cup prepared lemonade (such as Simply Lemonade)
Instructions
- Cut your roasted beet into chunks, then add it to a blender along with the pomegranate juice (or arils)1 small beet, ½ cup pomegranate juice
- Blend on high until smooth, then strain through a fine mesh strainer to remove larger pieces. Use a spoon or spatula to press it through the strainer
- Mix with lemonade in a glass (or a carafe or pitcher if you’re making a larger quantity)1 cup prepared lemonade
- Garnish with a sprig of mint or slice of lemon if desired, and enjoy!
Notes
- You can use fresh beets if preferred, but roasting brings out natural sweetness and makes it easier to blend
- Instead of pomegranate juice, you can use the fresh arils from a pomegranate (about 1 cup of seeds)
- If you don’t want to use prepared lemonade, use the juice from one fresh lemon, a cup of water, and 1-2 Tbsp of sugar, honey, agave, or maple syrup (to taste)
- There’s no need to peel your beets. Blending them will make it negligible. I do trim the roots and stems off before roasting
- This recipe can be made up to 2 days in advance (scale for as many servings as you’d like) and stored in a carafe or pitcher in the refrigerator. Stir before pouring
- While garnishes are optional, a sprig of mint or lemon slice adds a nice touch. Feel free to serve over ice for a colder drink!
- Exact nutritional values will vary based on brand, size, and flavor of ingredients, any adjustments, additions, or garnishes, and actual quantity consumed, so please consider this a guideline only
Nutrition
