Rosemary beet margarita


For the beet juice

  • 2 beets, diced
  • 1 cup freshly-squeezed lime juice

For the rosemary simple syrup

  • 1 3/4 cup water
  • 5 rosemary sprigs
  • 1 cup sugar

For the margaritas

  • 2-oz beet juice (instructions follow)
  • 2-oz rosemary simple syrup (instructions follow)
  • 2 2/3-oz tequila
  • 1 oz orange liqueur


    To make the beet juice:

    1. Add ingredients to the jar of a blender and process on liquefy. Pour the mixture through a fine mesh strainer to separate the pulp. Yields approximately one cup of beet juice. Note Beet pulp can be reserved, frozen and added to veggie smoothies.

    To make the rosemary simple syrup:

    1. Combine water and rosemary in a small saucepan. Bring to a boil, then reduce heat and allow the liquid to simmer for a total cook time of thirty minutes. Then, strain out the rosemary and discard. Keep the water. Rinse the pot of any extraneous rosemary leaves and then return the water to the pot. Bring back to a boil, then add the sugar. Reduce heat and cook until sugar is fully dissolved. Set aside to cool.

    To make the margarita:

    1. Mix all ingredients. Chill or serve over ice. Cheers!
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