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Prep Time:10 minsAdditional Time:5 hrs 35 minsTotal Time:5 hrs 45 minsServings:1Yield:16 cocktailsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:5 hrs 35 minsTotal Time:5 hrs 45 minsServings:1Yield:16 cocktails
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:5 hrs 35 mins
Additional Time:
5 hrs 35 mins
Total Time:5 hrs 45 mins
Total Time:
5 hrs 45 mins
Servings:1
Servings:
1
Yield:16 cocktails
Yield:
16 cocktails
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupscubed beets (about 10 medium)8sprigsfresh rosemary, divided1(750 milliliter) bottleginIce4ouncestonic waterLemon wedge, beet slice and/or rosemary sprig for garnish
Cook Mode(Keep screen awake)
Ingredients
8cupscubed beets (about 10 medium)
8sprigsfresh rosemary, divided
1(750 milliliter) bottlegin
Ice
4ouncestonic water
Lemon wedge, beet slice and/or rosemary sprig for garnish
DirectionsPreheat oven to 350 degrees F.Place beets and 6 rosemary sprigs on a large rimmed baking sheet. Roast, stirring occasionally, until just tender, about 30 minutes.Discard the rosemary and let the beets cool to room temperature, about 1 hour.Combine the beets and the remaining 2 rosemary sprigs in a gallon jar or large bowl. Add gin. Cover and let stand in a cool, dark place for at least 4 hours or for up to 3 days. Strain the gin through a fine-mesh sieve (discard the beets and rosemary).To make each drink: Fill a rocks glass half full with ice. Add 1 1/2 ounces of the gin. Top with tonic water and garnish as desired.TipsTo make ahead: Refrigerate beet-infused gin (Steps 1-4) for up to 1 week.Originally appeared: EatingWell Magazine, June 2020
Directions
Preheat oven to 350 degrees F.Place beets and 6 rosemary sprigs on a large rimmed baking sheet. Roast, stirring occasionally, until just tender, about 30 minutes.Discard the rosemary and let the beets cool to room temperature, about 1 hour.Combine the beets and the remaining 2 rosemary sprigs in a gallon jar or large bowl. Add gin. Cover and let stand in a cool, dark place for at least 4 hours or for up to 3 days. Strain the gin through a fine-mesh sieve (discard the beets and rosemary).To make each drink: Fill a rocks glass half full with ice. Add 1 1/2 ounces of the gin. Top with tonic water and garnish as desired.TipsTo make ahead: Refrigerate beet-infused gin (Steps 1-4) for up to 1 week.
Preheat oven to 350 degrees F.
Place beets and 6 rosemary sprigs on a large rimmed baking sheet. Roast, stirring occasionally, until just tender, about 30 minutes.
Discard the rosemary and let the beets cool to room temperature, about 1 hour.
Combine the beets and the remaining 2 rosemary sprigs in a gallon jar or large bowl. Add gin. Cover and let stand in a cool, dark place for at least 4 hours or for up to 3 days. Strain the gin through a fine-mesh sieve (discard the beets and rosemary).
To make each drink: Fill a rocks glass half full with ice. Add 1 1/2 ounces of the gin. Top with tonic water and garnish as desired.
Tips
To make ahead: Refrigerate beet-infused gin (Steps 1-4) for up to 1 week.
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)182Calories12gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
