I love a refreshing margarita, particularly during hot summers, but I don’t like the high sugar content most margaritas at bars have. I know this might seem crazy to some people but I have actually inquired about the ingredients in the margarita when I’m dining out and even instructed the waiter to lose the unnecessary refined sugars, even if it meant my margarita would be more on the sour side. There are some principles I just won’t break, even when I’m out having fun.
I first became aware of the amounts of sugar I ingest together with my margarita when I first bought a margarita mix from a supermarket. I got back home, started reading the ingredients list, and became horrified. That thing was a literal sugar bomb! I have since found out that most bars and restaurants that have a margarita on the menu tend to use lime syrup instead of authentic lime juice. The lime syrup contains artificial sweeteners. They also often pour some agave syrup or brown sugar in to up the sweetness of their drink. In my opinion, that’s completely unnecessary.
That’s why for years I have been making my own homemade margarita using beet juice. As you probably know, beets are high in sugar content and are even used to make sugar we see in stores. By using natural beet juice, I ensure that there are no artificial sugars in my margarita and my cocktail turns a unique pinkish red that is always the talk of any party!
Red Beet Margarita
- a cocktail shaker
- a margarita glass
- 1 cup of ice cubes
- 5 oz of silver tequila
- 5 oz of orange liqueur
- 1 T. of beet juice
- juice squeezed from half a lime
- optional: juice from a lemon/orange wedge
- optional: salt for the rim of the glass
- Put all the ingredients in a cocktail shaker and put the cover on. Shake energetically for 20 seconds.
- Serve in a margarita glass with optional salt on the rim.