A vibrant, refreshing Carrot Citrus Spritzer blending fresh carrot juice with zesty lemon and orange. This vitamin-rich drink can be enjoyed as a morning energizer, afternoon refreshment, or as a base for a creative cocktail. Quick to prepare and packed with nutrients!
A vibrant, refreshing Carrot Citrus Spritzer blending fresh carrot juice with zesty lemon and orange. This vitamin-rich drink can be enjoyed as a morning energizer, afternoon refreshment, or as a base for a creative cocktail. Quick to prepare and packed with nutrients!
Prepare the carrots: Wash, peel, and trim the carrots. Cut into pieces small enough to fit through your juicer.
Juice the carrots: Feed the carrot pieces through a juicer and collect the fresh carrot juice in a container.
Prepare the citrus: Peel the lemon and orange, removing as much of the white pith as possible to avoid bitterness.
Juice the citrus: Juice the lemon and orange using a citrus juicer or by hand.
Strain the juices: Pour the citrus juice through a fine-mesh strainer to remove any pulp or seeds. This will create a smoother final drink.
Muddle the mint: Place 3-4 mint leaves in the bottom of a glass and gently muddle (press with a muddler or the back of a spoon) to release the oils and aroma.
Combine the juices: Pour the carrot juice and strained citrus juices over the muddled mint in the glass. Stir gently to combine the flavors.
Garnish: Add a fresh sprig of mint or cilantro and a slice of orange or lemon to the rim of the glass.
Serving Options
For a spritzer: Top with chilled sparkling water and add ice if desired
For straight juice: Serve as is for a more concentrated flavor
For a cocktail: Add 1.5 oz (45ml) of vodka, gin, or white rum
Tips
For best flavor, serve immediately while fresh
If making ahead, store the juice mixture in an airtight container in the refrigerator for up to 24 hours
For a sweeter drink, add a small amount of honey or agave syrup
For an extra refreshing twist, add a few thin slices of cucumber
Recipe Notes
Carrot Citrus Spritzer
Enjoy this vitamin-packed, refreshing beverage as a healthy morning starter or afternoon pick-me-up
Beet Labneh:
·Pre heat oven to 400°F.
·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
·Let cool for 10 minutes. Then slide the skin of the beets off.
·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata:
·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Notes:
·Use orange zest instead of lemon in the gremolata.
·Use the gremolata over fish, pasta, or to top a salad.
·Extra carrots can be blended and made into a soup
Roast the Carrots
Preheat oven to 400°F.
Place unpeeled carrots on foil or parchment lined baking sheet.
Drizzle EVOO over carrots and season with salt and pepper.
Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
Let cool for 10 minutes. Then slide the skin of the beets off.
Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes
Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup
Prepare salsify by rinsing thoroughly. Peel and cut into 2” pieces. (You may want to use gloves because salsify tends to be sticky.) Place salsify in a large mixing bowl.
Add olive oil, lemon zest, salt and pepper to the bowl. Toss to evenly coat the salsify.
Transfer salsify to a parchment lined sheet tray and roast for 30 minutes.
Remove salsify from the oven and sprinkle with parsley.