Beet-Sumac Soda

A homemade soda that takes its dramatic color and earthy-sweet flavor from beet juice, and a refreshing tang from Vanns Sumac and lemon.

Beet-Sumac Soda

Beets may not be the first thing you'd think to make a soda out of, but who can resist that bright pop of pink they bring? You may also not think of beets being sweet, either, but they are, with an earthiness that's perfecly complimented by the tangy sourness that Vanns Sumac brings. You can make this recipe whether you have a juicer or not, and if you feel like leaning a little bit more cocktail than mocktail, feel free to add a splash of vodka! 

Spices used in this recipe

Sumac, Ground


  • 1 medium-sized beet, scrubbed
  • 6 Tbs. granulated sugar
  • 2 Tbs. Vanns Sumac
  • 1 cup water
  • 6 Tbs. fresh lemon juice
  • Soda water, for serving


  1. If you have a juicer, get it out -- it’s the most efficient way to get beet juice. Collect the beet juice from the juicer. If you don’t have a juicer, grate the beet on the large holes of a box grater, collect the shreds in a piece of cheesecloth, and squeeze over a bowl to extract juice. Reserve 2 Tbs. beet juice and set the rest aside for another use.
  2. Combine the sugar, sumac, and water in a small, non-reactive saucepan and bring to a boil. Reduce to a simmer and cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat and allow to cool for about 10 minutes. Strain through a coffee filter set in a fine mesh strainer into a bowl or storage container if you don’t plan to use right away.
  3. Stir beet and lemon juices into syrup. To serve, put 2-3 Tbs. of juice-syrup mixture into a glass and top with chilled seltzer. Vodka would be a great addition to this if you want to make it into a cocktail.
  4. Syrup will keep in the fridge up to 1 week.

Serves 4-6. Adapted from Madcapra.

You might also like

Chickpea Salad With Red Onion, Sumac, & Lemon

Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.

Sweet Potato Hummus

So, you’ve sampled every flavor of hummus available at the grocery store. Maybe you’ve even been making your own, and you’re ready for a change, a hummus that is the perfect balance between sweet and savory, and is spiced with a warm blend of flavors.

Harissa Lamb Burgers with Feta Tzatziki and Sumac Onions

Vanns Harissa adds spice and flavor to this Middle Eastern-inspired burger, perfect for your grill or your stovetop.

Cumin, Sumac, and Chili Lamb Meatballs

Juicy lamb meatballs seasoned with a Turkish spice blend make for a delicious sandwich filling or appetizer.

Smoky Chicken Tikka Masala Kebabs with Raita

It's almost Memorial Day, and you know what that means -- time to take the cover off your grill, stock up on the charcoal and propane, and fill your grocery cart with your favorite pieces of meat and grillable vegetables.

Spiced Potato-Spinach Patties with Raita and Tomato Chutney

Creamy raita and tangy tomato chutney offer the perfect accompaniment to these crispy, savory, Indian-spiced potato patties spiked with a generous amount of spinach.

Baked Sweet Potato Fries with Chipotle Maple Aioli

Oven-baked sweet potato fries dusted with a savory seasoning mix pair perfectly with a slightly sweet, smoky aioli.

Preserved Lemons

There’s nothing better than a homemade holiday gift, especially one that keeps giving and giving throughout the year.

Moroccan Carrots

Moroccan carrots are a fairly ubiquitous dish, and with good reason. The common thread throughout the many variations is the combination of sweet, earthy carrots, tart lemon juice, a luxurious amount of olive oil, and the perfect blend of spices.

Focaccia with Smoked Paprika Butter

Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.