MIDNIGHT SUNSET: A GINGER AND BEET JUICE COOLER

1 qt. cooking water from 5 or 6 beets cooked in 2 qts. water (strain in a sieve if grainy)
1 qt. water
1 c. light brown sugar, packed
1 c. lemon juice
1 1/2 Tbs. coarsely chopped ginger
ice
ginger ale (optional)

In a gallon jug or plastic juice container, combine beet juice, water (reserving 1 cup), sugar, lemon juice, stirring until sugar is dissolved. In a small saucepan, bring the reserved cup of water and ginger to a boil. Reduce heat to medium, and simmer until water is reduced to about half of its original volume. Strain ginger liquid into beet juice, discarding ginger pieces. Cover and chill in refrigerator for at least an hour. Shake before serving, and pour over ice. If you are using ginger ale, pour equal parts ale and Midnight Sunset in each glass, or combine them to taste. Makes 1/2 gallon.

(from Learning to Eat Locally)


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