Beet Juice Simple Syrup

Beet Juice Simple Syrup

If you’ve been following for a while, you may already know that I would much rather embrace sugar as an easy to digest carbohydrate than demonize it. However, I do like to acknowledge that while it is calorically rich, it is not nutrient rich at all—very much lacking in fact. This recipe changes all that and flips a traditional simple syrup recipe around, making it much more nutrient rich than empty.

Ingredients:

1.5 cups organic sugar
1 cup fresh beet juice

Process:

1) Chop fresh beets and run through a juicer or blend in a high-powered blender (like this) and then strain out the pulp using a mesh nut milk bag (like this).
2) In a saucepan combine sugar & beet juice. Stir to combine.
3) Over medium heat bring to a boil and then immediately remove pan from heat.
4) Let simple syrup cool at room temperature for at least 20 minutes.
5) Enjoy! The applications for beet juice simple syrup are endless (stay tuned for more recipes)!


From Around the Web:
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

MEDICAL DISCLAIMER: This content is not intended to diagnose or treat any disease, or as a substitute for medical advice. Please consult with your advising physician before starting any treatment for a medical condition. Butter Nutrition, LLC shall not be held liable or responsible for any misunderstanding or misuse of the information contained on this site or for any loss, damage, or injury caused or alleged to be caused directly or indirectly by any treatment, action, or application of any food or food source discussed in this site.

Comments

  1. Joni says

    This might be a silly question, but does it taste like beets? Or does the sugar mask the flavor? I absolutely can not stand the taste of beet juice, unfortunately.

    • Catherine says

      I store mine in the fridge. It should last at least a couple of weeks, and if you wanted it to last longer you can add small amount of vodka (maybe a tablespoon?) I personally use it as long as it tastes and looks OK.

  2. Lorelei White says

    I have a food processor; do you think that would work to process the beets for juice? Also, how many beets does it normally take to get the 1c of beet juice?

  3. says

    I would like to second Lorelei’s questions, and also ask: Could I use honey or coconut sugar? I have organic sugar that I use for my Kombucha, but I’d rather not use it for the simple syrup if I don’t have to…I just got 2 pounds of organic beets and I’m all over your beet recipes! I want to have enough left to make kvass!

    • Catherine says

      I’m sure they would both work, I just prefer white sugar, since beet juice has a strong flavor already. Honey and coconut sugar have their own strong flavors, so not sure how it will jive. If you try it, let me know how it goes!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>