Beet-and-Lemon Shrub

With a relatively low amount of alcohol, this refreshing and tart cocktail is perfect for brunch. Fresh beet juice is key here—purchase it from a juice bar, or press it at home; shelf-stable bottled juices won’t have the same flavor or color.

Beet and Lemon Shrub Recipe
Photo: The Ingalls
Total Time:
20 mins
2 shrub cocktails



  • 5 cups water, divided

  • 1/2 cup granulated sugar

  • 2 tablespoons distilled white vinegar

  • 1 cup fresh beet juice

  • 1 cup fresh lemon juice


  • 2 tablespoons (1 ounce) vodka (optional)

  • Chilled seltzer

  • 1 lemon wheel, for garnish


Make the shrub

  1. Whisk together 1 cup water, sugar, and vinegar in a large bowl until sugar is dissolved. Stir in beet juice, lemon juice, and remaining 4 cups water. Cover and refrigerate at least 2 days or up to 1 week.

Make a cocktail

  1. Combine 1/2 cup beet shrub and vodka, if using, in a mixing glass; fill glass with ice, and stir until frosty. Strain into a large coupe or wine glass. Top with a splash of seltzer, and garnish with lemon wheel.

Make Ahead

Shrub can be covered and stored in refrigerator up to 1 week.

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