Ingredients for Caribbean Carrot Punch
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How to Make Caribbean Carrot Punch
- Wash and peel 1 pound of carrots. Grate them using a box grater or pulse in a food processor until finely shredded.
- In a large bowl, combine the shredded carrots with 4 cups of water.
- Process the carrot mixture in a blender in two batches, until completely pureed.
- Line a fine-mesh sieve or cheesecloth over a large bowl. Pour the pureed carrot mixture into the sieve.
- Gently press the pulp with a spoon or spatula to extract as much juice as possible.
- For a smoother punch, repeat the straining process through a second sieve.
- Stir in 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg.
- Add sweetened condensed milk to taste, starting with 1/2 a (14 ounce) can and adding more until desired sweetness is reached.
- Refrigerate for at least 2 hours to allow flavors to meld and chill thoroughly.
- Serve chilled over ice. Garnish with a cinnamon stick or orange slice (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
140g
Fat
13g
Carbs
14g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Beverages Vegetables Caribbean Easy Dinner Party Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something 3 Steps Or Less
