Beet-and-Lemon Shrub

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With a relatively low amount of alcohol, this refreshing and tart cocktail is perfect for brunch. Fresh beet juice is key here—purchase it from a juice bar, or press it at home; shelf-stable bottled juices won’t have the same flavor or color.

By
Niki Russ Federman
Niki Russ Federman

Niki Russ Federman is the fourth-generation co-owner of Russ & Daughters, the iconic New York City deli revered for its premium smoked fish, bagels, and an assortment of traditional appetizing specialties and baked goods. Along with her cousin Josh Russ Tupper, Niki expanded her family’s 100-year culinary legacy into a thriving multi-faceted business to include two eateries, a bakery facility, and a production/retail space.

Food & Wine's Editorial Guidelines
and Josh Russ Tupper
Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Beet and Lemon Shrub Recipe
Photo: The Ingalls
Total Time:
20 mins
Yield:
2 shrub cocktails
Cook Mode (Keep screen awake)

Ingredients

SHRUB

  • 5 cups water, divided

  • 1/2 cup granulated sugar

  • 2 tablespoons distilled white vinegar

  • 1 cup fresh beet juice

  • 1 cup fresh lemon juice

COCKTAIL

  • 2 tablespoons (1 ounce) vodka (optional)

  • Chilled seltzer

  • 1 lemon wheel, for garnish

Directions

Make the shrub

  1. Whisk together 1 cup water, sugar, and vinegar in a large bowl until sugar is dissolved. Stir in beet juice, lemon juice, and remaining 4 cups water. Cover and refrigerate at least 2 days or up to 1 week.

Make a cocktail

  1. Combine 1/2 cup beet shrub and vodka, if using, in a mixing glass; fill glass with ice, and stir until frosty. Strain into a large coupe or wine glass. Top with a splash of seltzer, and garnish with lemon wheel.

Make Ahead

Shrub can be covered and stored in refrigerator up to 1 week.

Originally appeared: March 2020

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