This Easter skip the mimosa and go for an orange hued beverage that both kids and adults can enjoy under the spring sunshine along with the Easter bunny. Carrot Lemonade is tasty and nutritious. Did you know that during World War II the United States government instigated a massive publicity campaign to educate people about coping with food shortages and advising on suitable alternatives? One such alternative was a homemade drink called Carrolade, made up from the juices of carrots and Rutabaga grated and squeezed through a piece of muslin.
The recipe I have today is much simpler and uses pureed carrots, so there is no waste. The pureed carrots have their own sweetness, and very little added sugar is necessary compared to what you may use to make lemonade. This is a very natural drink that can be enjoyed at brunch.
Carrot Lemonade
Serves 6
Ingredients
1 pound carrots, cut into chunks
2 cups water
2 lemons juiced
1 Tablespoon sugar
½ cup ice
Method
In a pot boil the carrots in the water and simmer for about 30 minutes.
Remove the carrots and let cool. Save the water.
Once cooled add the carrots, and lemon juice and sugar a blender and blend until smooth. Add about ½ to 1 cup of the water and blend.
Serve with ice or cooled in the refrigerator.
Note: If you want to spike this, you can do so with one-part carrot lemonade, one-part pineapple juice and one-part sparkling wine or champagne.
