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Beet-and-Lemon Shrub


The refreshing sweetened vinegar-based drink called shrub has its roots in the 18th century. For the beet juice, you will need a juicer -- or to visit a juice bar. Recipe courtesy of Russ and Daughters.

  • Prep:
  • Total Time:
  • Yield: Makes 6 1/2 cups

Source: Martha Stewart Living, September 2012


  • 5 cups water, divided
  • 2 tablespoons white vinegar
  • 1/2 cup sugar
  • 1 cup fresh beet juice (from 1 1/2 pounds beets)
  • 1 cup fresh lemon juice (from 5 or 6 lemons)


  1. Whisk together 3/4 cup water, the vinegar, and sugar until sugar dissolves.

  2. Combine remaining water, the beet juice, and lemon juice, and mix well. Stir in vinegar mixture. Refrigerate 48 hours before using.

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