Recipe courtesy of Beverley Watson-Horsted

Carrot Juice

  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

3 pounds fresh carrots

2 cups water

1 cup sweetened condensed milk

1 tablespoon vanilla extract

1 teaspoon freshly grated nutmeg

1/2 cup Jamaican white rum

Directions

  1. 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.

Sauteed Carrots

Carrot-Orange Juice

Orangeade with Carrot Juice Floater

Beet-Carrot-Apple Juice

Glazed Carrots

Carrots Vichy

Braised Carrots and Fennel

Carrots Seasoned with Herbs