Recipe courtesy of Beverley Watson-Horsted
Recipe courtesy of Beverley Watson-Horsted
Watch how to make this recipe.
Carrot Juice
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- Total: 15 min
- Prep: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 308
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 6 g
- Sugar
- 39 g
- Protein
- 6 g
- Cholesterol
- 17 mg
- Sodium
- 225 mg
- Total: 15 min
- Prep: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 308
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 6 g
- Sugar
- 39 g
- Protein
- 6 g
- Cholesterol
- 17 mg
- Sodium
- 225 mg
Ingredients
Directions
- Wash and peel carrots. Cut carrots into small pieces. Add to blender with 2 cups of water. Blend (grate/chop mode) for 1 to 2 minutes. Pour into strainer and squeeze the juices from the carrots into bowl. Discard carrot pulp. Sweeten carrot juice with milk. Add the vanilla, nutmeg and rum (to taste). Chill and serve.
