Romain Meder’s Beet Lemonade Recipe
Number of servingsSeveral
- Place the raw beet peels in a jar.
- Add the mint leaves, honey, lemon cut into slices and water. Seal hermetically.
- Let sit for 24 to 48 hours, then strain and serve well-chilled.
Tip: You can vary this lemonade endlessly, using the peelings of other vegetables or fruits: carrot, turnip, apple, you name it! That way, you will use every bit of your food products, without wasting!
Recipe from the book Naturellement libre [Naturally free]
Publisher: Ducasse Edition, 2019
Author: Romain Meder
Photograph: Nathalie Carnet