Romain Meder’s Beet Lemonade Recipe

A BURST OF FLAVOURS IS IN STORE WITH THIS RECIPE FOR BEET LEMONADE MADE WITH PEELS, LEMON, HONEY AND MINT. THANKS TO THE CHEF AT PLAZA ATHÉNÉE, YOU CAN CUT BACK ON YOUR WASTE WHILE MAKING A DELICIOUS HOMEMADE DRINK. BUT THAT’S NOT ALL: IN ADDITION TO BEING SUPER SIMPLE TO MAKE, THIS RECIPE CREATED BY ROMAIN MEDER LENDS ITSELF TO ENDLESS VARIATIONS, WITH OTHER FRUIT OR VEGETABLE PEELINGS. CHEERS! 

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Preparation
time
5 min
Romain Meder’s Beet Lemonade

Ingredients list

Peelings of 2 beetroots

1/2 lemon

4 to 5 mint leaves

1 teaspoon honey

1 L water

Number of servings

Several

Jar suggestion

Le Parfait Super Jars
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Preparation

  1. Place the raw beet peels in a jar.
  2. Add the mint leaves, honey, lemon cut into slices and water. Seal hermetically.
  3. 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

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