This hot pink lemonade gets its vibrant color and extra boost of sweetness from an unexpected source: beets.
Enlarge Image Credit: Leah KoenigMAKES 8 CUPS
1 small beet, peeled and cut into chunks
1/2 cup lemon juice (approximately 5 lemons)
1/2 cup sugar
6 cups water, divided
1. Attach the shredding blade to a food processor and shred the beet chunks (you should end up with about 1 cup of shredded beets). Scoop shredded beets into a bowl and set aside. Remove food processor bowl from base and rinse out; replace the clean bowl onto the food processor and insert the regular processor blade. Add shredded beets, lemon juice, sugar and 1 cup of water and process until smooth.
2. Strain beet mixture through a sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. (You should end up with about 2 cups of liquid.) Transfer liquid into a pitcher and dilute with remaining five cups of water. Taste and adjust sugar or water levels to taste, and refrigerate before serving.