Thursday, January 2, 2014

rustic rooster {menu}



CARROT LEMONADE 
1 pound carrots, peeled and cut into chucks
2 cups water
3 cups pineapple juice and/or unsweetened white grape juice
3/4 cup lemon juice
cold water
ice
lemon wedges

1. in a medium saucepan combine carrots and water. bring to boiling; reduce heat and cover. simmer for 30 minutes or until very tender. cool slightly; transfer mixture to a blender – make sure the mixture isn’t too hot or it will overflow from the blender) add 1 cup of the pineapple juice. cover and blend until smooth.
2. transfer to a pitcher. stir in remaining pineapple juice and lemon juice. cover and chill – if the mixture thickens you can add some additional water.
3. serve over ice with lemon wedges.

xoxo
Alexandra

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