The literal translation of the name of this drink is “the Virgin’s tears,” as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it’s quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it’s a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.
Recipe information
Yield
makes about 12 cups
Ingredients
Preparation
Step 1
Peel the beets. Cut them into chunks and pass them through a juicer.
Step 2
Combine the water and sugar in a pitcher and stir until the sugar has dissolved. Add the beet juice.
Step 3
Refrigerate until completely chilled. Add the apple, banana, orange, and lettuce, then stir in the lime juice (which will help prevent the fruit from browning). Serve chilled over ice, if desired.
Step 4
Alternately, divide the mixed diced fruit among the glasses; place the beet water in a pitcher for guests to pour over.
NOTES
Step 5
If you don’t have a juicer, put the unpeeled beets in a baking pan, cover with foil, and roast at 375°F until fork-tender. Let sit until cool enough to handle, then peel them with your hands (the skins will slip off easily). Blend the roasted beets with some of the water. Proceed with the recipe as written.
