Beetroot Orange Zinger
A vivid ruby-pink mocktail of freshly juiced beetroot, sweet oranges, fiery ginger and a squeeze of lemon, topped with sparkling water. Earthy, bright and sharp, with no added alcohol and no refined sugar.
- Prep
- 15 min
- Cook
- —
- Wait
- 10 min
- Total
- 25 min
- Makes
- 2 tall glasses (about 10 fl oz / 300 ml each)
Steps
Before you start
- Chill the oranges, lemon and sparkling water in the fridge for at least 1 hour so the drink is cold without too much dilution.
- Scrub the beetroot well; beet juice stains hands, boards and clothes, so wear an apron and use a plastic or glass-safe board if you can.
- Check your juicer type: a centrifugal or masticating juicer both work. If you have no juicer, see the tips for a blender method.
- Chill two tall glasses in the freezer for 10 minutes while you prep.
Prep the produce
- Scrub the beetroot under cold running water with a vegetable brush.
- Trim the tops and tails, then cut into wedges about 1 inch (2.5 cm) thick so they fit your juicer chute.
- Slice 2 thin half-moons from one orange for garnish and set aside.
- Peel the oranges and lemon, removing all white pith, and cut into quarters, removing any lemon seeds.
- Cut the ginger into thin coins.
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Ready when: Everything is cut into pieces small enough to feed through the juicer without forcing.
Tip: Leave the pith on and the juice turns bitter, so peel thoroughly.
Chill the glasses
- Place two tall glasses in the freezer for 10 minutes while you set up the juicer, so the drink stays cold and the ice melts slowly.
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Ready when: Glasses are frosty on the outside.
Juice the beetroot and ginger
- Set a measuring jug under the juicer spout.
- Feed in the beetroot wedges, alternating with the ginger coins, pushing gently with the pusher.
- Alternating helps the ginger's fibers pass through and extracts more juice.
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Ready when: You have roughly ½ cup (120 ml) of deep magenta juice and the pulp looks fairly dry.
Tip: Beet juice stains, so wipe splashes immediately with a damp cloth.
Juice the citrus
- Juice the orange pieces and lemon quarters into the same jug, alternating them.
- You should end up with about 1¼ cups (300 ml) of juice in total, a bright reddish-orange color.
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Ready when: Total juice in the jug is about 10 fl oz (300 ml).
Tip: If your juicer struggles with citrus, squeeze the oranges and lemon by hand on a reamer instead, then stir into the beet juice.
Stir and balance
- Stir the juices thoroughly with a long spoon.
- Taste.
- If it is sharper than you like, stir in the honey or maple syrup, 1 teaspoon at a time, until the tartness is rounded but still lively.
- Strain through a fine-mesh sieve if you prefer a very smooth drink, skimming off any foam.
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Ready when: Juice tastes sweet-earthy up front with a clear ginger and lemon finish.
Tip: Taste before adding sweetener; ripe oranges often provide enough.
Fill the glasses
- Remove the glasses from the freezer.
- Divide the ice between them (about ¾ cup / 100 g each), then pour the juice mixture evenly over the ice, about ⅔ cup (150 ml) per glass.
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Ready when: Glasses are about three-quarters full.
Top and garnish
- Slowly pour ¼ cup (60 ml) of cold sparkling water into each glass, stir once gently to combine, and tuck an orange half-moon onto each rim.
- Clap the mint between your palms and add a sprig to each glass.
- Serve immediately with a straw.
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Ready when: A fine fizz rises through the ruby-pink drink and the mint smells fragrant.
Tip: Stir only once so the bubbles aren't knocked out.
Good to know
Tips
- No juicer? Blend the peeled, chopped beetroot (finely diced or lightly steamed for 10 minutes) with the orange segments, lemon, ginger and ¼ cup (60 ml) cold water until completely smooth, then strain through a fine sieve, pressing well.
- Choose smaller, firm beets; they tend to be sweeter and less earthy than large ones.
- Add the ginger gradually if you're sensitive to heat: 1 inch gives a clear kick, ½ inch is milder.
- Serve straight away, since beetroot and citrus juices separate and lose freshness quickly.
Make ahead
"The juice base (without ice or sparkling water) can be made up to 24 hours ahead. Store in a sealed jar in the fridge, shake well before serving, then add ice and sparkling water at the last minute."
Storage & reheating
"Best served right away. Keep the undiluted juice in a sealed glass jar in the fridge for up to 24 hours (flavor and vitamin C fade, and it may separate; shake well). Freeze the undiluted juice in ice cube trays or airtight containers for up to 2 months; thaw overnight in the fridge, shake well, and top with sparkling water. Do not freeze once sparkling water is added."
Substitutions
- large juicing oranges → blood oranges or tangerines. Blood oranges give an even deeper color; tangerines are sweeter, so you may not need honey.
- honey or maple syrup → agave syrup. Use the same amount; suitable for a vegan version.
- sparkling water → ginger beer. Adds sweetness and extra ginger kick; skip the honey if you use it.
- lemon → lime. Use 1 large lime for a slightly more floral sharpness.