Step 1

Using a peeler or a zester, peel strips of lemon zest from one of the lemons. Then, juice all of the lemons.

Step 2

Add the sugar, lemon juice, lemon zest, and water to a saucepan and heat until all the sugar has dissolved.

Step 3

Leave the mixture to cool, strain it to remove the lemon peel, then stir in the beet juice until you've reached the desired pink color.

Step 4

Store in the fridge and serve cold over ice, with extra lemon slices.