From Drink Your Garden by Belinda Kelly and Venise Cunningham. Copyright © 2025. Photographs by Rylea Foehl. Reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.
Vibrant, earthy, and surprisingly sippable, this magenta-hued shrub plays well with whiskey, soda water, or a little adventurous spirit.
Combine the vinegar, brown sugar, and beets in a quart-size mason jar and seal with a lid. Shake strongly for a minute or two, until you can see most of the sugar dissolve. Store in the fridge and shake the jar every few hours the first day so that the sugar is incorporated, or else it will harden at the bottom of the jar. Continue to shake the jar once a day for up to two weeks, or until it reaches an assertive flavor. Once the desired flavor is achieved, strain out the beet pieces and store the shrub sealed and refrigerated for up to a year. Make sure to save those strained beets for garnishes!
12 servings