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I'd look for UK versions of recipes. The U.K. Doesn't use use corn syrup, so you can probably find appropriate substitutes on a per-recipe basis.


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Syrup (from plain table sugar) cooked thoroughly with lemon juice (or other acid) will at least partially turn into inverted syrup, which is very crystallization proof (cooked a batch down to IIRC 115°C once and stored it in a container, extremely viscous but stays completely amber clear). This is likely what the recipes suggesting lemon juice are ...


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The "juice" in a jar of pickled beets is pickle brine and flavors leached from the beet by the vinegar. To replicate in bulk, without wasting a lot of beets, make a batch of pickle brine following any recipe that tickles your fancy (lots of them on the internet!), and then add beet puree or juice to suit. You can make your own puree by roasting, blending and ...


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Correct me if I am wrong, but I believe the only function of beet juice in pickled eggs is as a colorant (even if this is not true, you could still do the following). It would be fairly easy and inexpensive to purchase a small amount of beetroot, cook it, then puree it in the blender with some water. This could be strained and used in your recipe.


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Love Beet juice is available in the UK, 99% beetroot juice, 1% lemon juice. In the US from what I can see its mostly adulterated, however you can buy beet juice in a concentrated form which claims to be 100% Beet juice.


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Maybe this is unrelated to the experience of lemonade's sweetness, but I know some people who really enjoy nutmeg in their lemonade. I'm not sure if something like that would seem worth trying, but I figured maybe it was worth sharing.



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