Recipe courtesy of Beverley Watson-Horsted
Carrot Juice
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 308
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 50
- Dietary Fiber
- 6
- Sugar
- 39
- Protein
- 6
- Cholesterol
- 17
- Sodium
- 225
- Total: 15 min
- Prep: 15 min
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
- 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.