AI-generated recipe illustration
- Prep time
- 8 min
- Cook time
- 0 min
- Total time
- 8 min
- Yield
- 2 servings
Beetroot and pomegranate make a vivid ruby juice with earthy sweetness, lively acidity, and a fresh ginger finish. Blending and straining lets you make it without a dedicated juicer.
Ingredients
How to make beetroot pomegranate juice
- Add all ingredients to a high-speed blender.
- Blend for 60 seconds until smooth.
- Strain through a fine mesh sieve if preferred.
- Serve over ice.
Make it your own
| Ingredient | Swap | Good to know |
|---|---|---|
| Simple syrup | Agave or honey syrup | Start with half as much and adjust to taste |
| Fresh citrus juice | Bottled juice | Fresh tastes brighter, but bottled works in a pinch |
| Regular ice | One large cube | A large cube melts more slowly in spirit-forward drinks |
Storage & leftovers
For the best flavor, mix this drink just before serving. Chill the ingredients ahead instead of storing a finished ice-filled drink.
Any prepared syrup or fruit mixture can be refrigerated separately in a sealed jar for up to 5 days.
A few helpful answers
How should I serve beetroot pomegranate juice?
Serve it immediately in a chilled glass with fresh ice where specified. That preserves the intended temperature, texture, and dilution.
Can I make beetroot pomegranate juice ahead?
Prepare the non-carbonated mixture ahead and refrigerate it. Add ice, soda, and garnishes immediately before serving.
Can I double this recipe?
Yes. Double each ingredient evenly; use a larger pan, bowl, or pitcher as needed.
110 calories · 2g protein · 26g carbohydrates · 0g fat · 45mg sodium