Ingredients :
- 1 lb baby carrots
- 3 1/2 cup water (divided)
- 3 cup pineapple juice (divided)
- 3/4 cup fresh squeezed lemon juice
- 1 ice
- 1 lemon wedges for garnish
Method :
- In a medium saucepan, combine carrots and water.
- Bring to a boil.
- Reduce heat and cover.
- Simmer 30 minutes or until very tender.
- Cool slightly.
- Transfer mixture to a blender.
- Add 1 cup of the pineapple juice.
- Cover and blend until smooth.
- Transfer to a pitcher.
- Stir in the remaining pineapple juice and the lemon juice.
- Cover and chill 2 to 24 hours. (Mixture may thicken upon standing, so stir in 1 to 2 cups water to desired consistency.)
- Serve over ice with lemon wedges.
- *This recipe brought to you courtesy of Better Homes And Gardens.*
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