Agua de betabel is the drink seen on the altar of Nuestra Señora de Dolores, the sorrowful mother, on the Friday before Semana Santa. I have yet to find out why beets were chosen for this particular occasion, but the Mexican beet drink is quite refreshing, especially during the hot season, when Semana Santa occurs. I have cut the amount of sugar usually used to sweeten the drink by about half, because I find beets sweet to begin with, but feel free to add more or use less.
- 2 quarts water
- ½ cup sugar, or more, or less, according to taste
- 4 beets
Sweeten the water with the sugar, stirring until the sugar has dissolved.
If you have a juice extractor, use it to obtain the juice from the beets. If not, cook the beets in water, peel and place them in a blender with the cooking water. Press the blended liquid through a strainer and add to the sweetened water.
Serve ice cold. Makes 8 servings.
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