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
Peel and chop them into small cubes about 1cm in size.
Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
Put all the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.
Remove bay leaf and cinnamon stick.
Spoon into sterilized jars and pop on the lids.
Once opened it will keep for up to a month in the fridge.
In a medium saucepan, cover the grain of choice with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes. Drain and let cool for about 10 minutes.
Finely grate 1 tsp. zest from 1 orange; set aside. Using a sharp knife cut all peel and white pith from all 2 oranges. Cut between membranes to release segments into a medium bowl; discard membranes.
In a bowl whisk together zest, lemon juice, vinegar, garlic, oil, salt and fennel fronds.
Toss the grains, citrus, fennel and nuts (if using). Add vinaigrette and toss again.