LEANING INTO SUMMER

Beetroot Lemonade

Ingredients (Makes approx. 2 litres)

• Juice of 6 lemons

• 150ml Ballymaloe Diced Irish Beetroot pickling juice

• 1.4 litres water, sparkling water or soda water

For the stock syrup:

• 350g sugar

• 600ml water

To serve:

• Ice cubes

• Sprigs of fresh mint or lemon balm

Method

1. To make the stock syrup, put the sugar and water in a small saucepan and bring to the boil. Boil for 3 minutes, until the sugar has dissolved, then allow to cool. Store in the fridge until needed. This makes 825ml stock syrup, enough for several batches of lemonade.

2. To make the lemonade, mix the freshly squeezed lemon juice with 350ml of stock syrup and the Ballymaloe Diced Irish Beetroot pickling juice. Add water to taste.

3. Serve over ice and garnish with sprigs of fresh mint or lemon balm.

Recipe by Orla McAndrew Guest Chef