Scarlet Sunrise Recipe

Prepare orange juice

If using whole oranges, cut 3 medium oranges in half and juice them to yield about 1.25 cups (300 ml) of fresh orange juice. Strain through a fine-mesh sieve into a measuring cup to remove pulp if a smoother texture is desired.

Prepare roasted beet juice

To make beet juice: preheat oven to 400°F (200°C). Wrap one medium beet (about 8 oz / 225 g) in foil and roast for 45–60 minutes until tender. Let cool, peel, and puree in a blender with 2–3 tablespoons of water, then strain through a fine sieve or cheesecloth to collect 0.5 cups (120 ml) of bright beet juice. (Alternatively, use pre-made bottled beet juice.)

Combine the fresh orange juice, roasted beet juice, and cold water in a pitcher. Stir gently to blend.

Make honey syrup (if not ready)

If you don’t have honey syrup ready: warm 2 tablespoons honey with 2 tablespoons hot water, stir until fully dissolved and cooled slightly. Measure 2 tablespoons of this syrup for the recipe.

Add the honey syrup and 1 tablespoon fresh lemon juice to the juice mixture. Stir and taste. Adjust sweetness by adding up to 1 additional tablespoon honey syrup if desired. The lemon brightens the flavor and balances the earthiness of the beet.

Optional: for a spicier aromatic, bruise the 1 teaspoon thinly sliced ginger with the back of a spoon and steep it in the juice mixture for 5–10 minutes, then remove. This yields a subtle warm bite without overpowering the drink.

Fill two tall glasses with ice (about 1/2 cup ice per glass; total 1 cup). Divide the Scarlet Sunrise mixture evenly between the glasses.

Garnish each glass with a fresh mint sprig and an orange wheel on the rim. Optionally slide a thin slice of roasted beet into the glass for a dramatic color contrast.

Serve immediately. Stir lightly before drinking to incorporate any settled beet color and aromatics.