Tangerine Carrot Cooler
October 22nd, 2008
This drink is easy to make and refreshing. It is the perfect compliment to many of the spicy dishes in this book. I also like the bright orange color.
1 pound carrots, peeled and cut into dices
1 cup honey
¼ teaspoon fresh nutmeg, grated
½ gallon tangerine juice
10-12 ice cubes
In a blender, blend together all the ingredients. Pass the puree through a fine mesh sieve placed over a bowl. Serve chilled in a tall glass with ice.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
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