Pink lemonade. Whether it’s the crystallized powder or from frozen concentrate, it’s something that’s graced parties, front yard stands, and summertime afternoons alike. This version of Natural Pink Lemonade is a gorgeous, vibrant hue that comes from an unsuspecting ingredient. 

How pink lemonade becomes pink is a mystery to some degree. Stories of cinnamon candy and circus stockings have graced the lore of this classic drink, but getting pink lemonade to become pink nowadays is not always straightforward. Sure, there are macerated strawberries and raspberries, but it turns the lemonade a salmon-orange pink rather than a deep, vibrant pink. The secret to getting a perfectly pink hue lies in a root vegetable — beets.

Yes, beets. Don’t turn away yet! Beet juice is the perfect flavorless way to inject natural deep pink coloring. While, of course, beet juice has its own flavor, the sourness of the lemons and the sweetness of the simple syrup completely block out any beet flavor.

After making the simple syrup, the remaining water goes into the pitcher alongside the lemon juice and the simple syrup. Gradually add the beet juice, a teaspoon at a time, until you get the desired hue. You probably won’t even need a whole tablespoon to achieve the desired color. 

Served over ice and with a few garnishes, this Natural Pink Lemonade is ready to go! The hue is delightful, creating a wonderful visual. A sip of this Natural Pink Lemonade reveals a great balance of tart, sour lemon and subtle sweetness; it makes you go back to drink it again and again.