Beet Berry Velvet Round

Beet juice gives this sour an earthy background, while blackcurrant and lemon bring a sharper dark-fruit flavor. The optional maple syrup can round the acidity without hiding it. Aquafaba adds a light foam that makes a small serving feel more deliberate. Keep the beet measured, since its earthy flavor can quickly become dominant. This is a vividly colored, tart drink with a softer texture than its ingredients suggest, suited to someone who likes an unusual combination rather than a sweet mocktail.

Ingredients

• 1 oz Cold water
• 1 oz Beet juice
• 1 oz Blackcurrant juice
• 1/4 oz Lemon juice
• 1/2 tsp Maple syrup (optional)
• 1/2 oz Aquafaba from a freshly opened can of chickpeas

Make it

1. Mash any soft fruit with the water and still juices, then strain out skins or seeds. Whisk in any powders or seed butter until smooth.
2. Put the mixture and aquafaba in a clean cocktail shaker. Close securely and shake without ice for 15 seconds.
3. Add a few ice cubes, shake again for 10 seconds and strain into a chilled small glass. Serve immediately. Never shake carbonated liquid in a closed shaker.

Benefits

Lemon · a little vitamin C

Lemon contributes a little vitamin C for collagen formation for healthy skin; beet brings an earthy vegetable sweetness in this recipe. In this version, 1 oz beet, 1 oz blackcurrant, and 1/2 oz aquafaba from a freshly opened can of chickpeas completes the pairing.

Beet · a flavor worth noticing

Using beet beside blackcurrant, lemon, and aquafaba from a freshly opened can of chickpeas gives the glass an earthy vegetable sweetness, creating its own flavor without needing carbonation or an alcoholic pour.

Aquafaba is chickpea liquid, not egg white. Check suitability for legume allergies. Use a freshly opened can and serve promptly.