Carrot Lemonade

27 Ratings
  • 5 15
  • 4 3
  • 3 4
  • 2 3
  • 1 2

Flavors of orange and dill complement the carrots in this pretty layered first course.

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

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Recipe Summary

cook:
30 mins
chill:
2 hrs
total:
2 hrs 45 mins
prep:
15 mins
Servings:
6
Nutrition Info
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Ingredients

Directions

  • 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. Add 1 cup of the pineapple juice. Cover and blend until smooth.

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  • Transfer to a pitcher or plastic beverage container. Stir in remaining pineapple juice and lemon juice. Cover and chill 2 to 24 hours. (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.)

  • Serve over ice with lemon wedges.

Teaching Note:

When you want to blend hot mixtures in a blender or food processor, cool the mixture before blending. Cooling prevents steam from building up in the blender (which could cause hot liquid to spurt out the top of the blender).

Teaching Note:

Packed with vitamin A and C, this is a great summertime drink to have on hand. Make a double batch and store in the refrigerator up to 1 week.

Nutrition Facts

Per Serving:
107 calories; carbohydrates 27g; insoluble fiber 3g; sugars 17g; protein 1g; vitamin a 122.9IU; vitamin c 37.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 40.3mcg; sodium 58mg; potassium 456mg; calcium 50.5mg; iron 0.7mg.
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