Carrot Citrus Spritzer

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

carrot citrus spritzer
Carrot Citrus Spritzer
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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!
Servings Prep Time
1 5-10 minutes
Servings Prep Time
1 5-10 minutes
carrot citrus spritzer
Carrot Citrus Spritzer
  • 1
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Votes: 0
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Rate this recipe!
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!
Servings Prep Time
1 5-10 minutes
Servings Prep Time
1 5-10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prepare the carrots: Wash, peel, and trim the carrots. Cut into pieces small enough to fit through your juicer.
  2. Juice the carrots: Feed the carrot pieces through a juicer and collect the fresh carrot juice in a container.
  3. Prepare the citrus: Peel the lemon and orange, removing as much of the white pith as possible to avoid bitterness.
  4. Juice the citrus: Juice the lemon and orange using a citrus juicer or by hand.
  5. 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.
  6. 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.
  7. Combine the juices: Pour the carrot juice and strained citrus juices over the muddled mint in the glass. Stir gently to combine the flavors.
  8. Garnish: Add a fresh sprig of mint or cilantro and a slice of orange or lemon to the rim of the glass.
Serving Options
  1. For a spritzer: Top with chilled sparkling water and add ice if desired
  2. For straight juice: Serve as is for a more concentrated flavor
  3. For a cocktail: Add 1.5 oz (45ml) of vodka, gin, or white rum
Tips
  1. For best flavor, serve immediately while fresh
  2. If making ahead, store the juice mixture in an airtight container in the refrigerator for up to 24 hours
  3. For a sweeter drink, add a small amount of honey or agave syrup
  4. 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

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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Beetroot Chutney

Beetroot Chutney
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Beetroot Chutney
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Ingredients
Servings:
Units:
Instructions
  1. Peel and chop them into small cubes about 1cm in size.
  2. 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.
  3. 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.
  4. Remove bay leaf and cinnamon stick.
  5. Spoon into sterilized jars and pop on the lids.
  6. Once opened it will keep for up to a month in the fridge.
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Grain Salad with Citrus and Fennel

Developed for the Seed-to-Plate Nutrition Education Program

Grain Salad with Citrus and Fennel
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Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Grain Salad with Citrus and Fennel
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Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Ingredients
For the Salad
For the Vinaigrette
Servings:
Units:
Instructions
  1. Prepare your mise en place.
  2. 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.
  3. 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.
  4. In a bowl whisk together zest, lemon juice, vinegar, garlic, oil, salt and fennel fronds.
  5. Toss the grains, citrus, fennel and nuts (if using). Add vinaigrette and toss again.
  6. Enjoy!
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Rice and Pecan Salad with Orange-Thyme Dressing

Rice and Pecan Salad with Orange-Thyme Dressing
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Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Rice and Pecan Salad with Orange-Thyme Dressing
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Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
For the Rice
For the Dressing
For the Salad
Servings: servings
Units:
Instructions
Cook the rice
  1. Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
  2. Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
  3. Remove from heat. Let stand for 5 to 7 minutes.
  4. Fluff with a fork, transfer to a large bowl and set aside
Make the Dressing
  1. Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
  2. Cut the orange in half. Squeeze the juice into a bowl.
  3. Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
  4. Slowly whisk in the oil to form an emulsion.
Make the salad
  1. Dice the celery and scallions.
  2. Combine the cranberries, celery and scallions with the rice.
  3. Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.
To serve
  1. Mound salad onto a plate and top with pecans. Enjoy!
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