By Catherine Crow, NTP on Last Updated 9 Comments | No Medical Advice | This post may contain affiliate links
If you've been following the blog for a while now, you may already know that I would much ratherembrace a little bit of sugaras an easy to digest carbohydrate than demonize it. However, I do like to acknowledge that while sugar is calorically rich, it is nutritionally empty.This beet juice simple syrup recipe changes that up by replacing the water in a traditionally simple syrup recipe with fresh beet juice, increasing the nutrient content significantly. It also serves asa great all-natural red food coloring!
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 over medium-high heat, combine the sugar and beet juice. Stir to combine.
3) Bring the sugar solution to aboil and then immediately remove pan from heat.
4) Let the simple syrup cool at room temperature for at least 20 minutes.
5) Store the cooled syrup in a glass container in the fridge and enjoy. The applications for beet juice simple syrup are endless (stay tuned for more recipes)!
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About Catherine Crow, NTP
Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...
The Nutritionally Wealthy Recipes eBook is finally yours for FREE! It includes over 40 nutrient-dense and gluten-free recipes, as well as a few recipes for your skin. As a gift to my wonderful readers, you can download it for FREE today and tomorrow only! So grab it now below :)
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Reader Interactions
Comments
Joni
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.
Reply
Catherine
It tastes a little beet-y. However, if you want to use it as food coloring, a little will go a long way!
Reply
Joni
See AlsoChili Mac in the Slow CookerThanks 🙂
Reply
Lauryn
Can't wait to try this...we have lots of beets!
Where do you store it after you make it and how long does it keep for?Reply
Catherine
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.
Reply
Lorelei White
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?
Reply
Tara
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!
Reply
Catherine
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!
Reply
Pearl
I have heard that sugar beet syrup is good for coughs. If this is true, how would I use it (straight syrup or mixed with something)? Thanks for any information you can provide.
Reply
