Carrot Sip Recipe - Cooking Index
Carrot Sip Recipe - Cooking Index
| 3 | Carrots fresh and juicy | |
| 1 tablespoon | 15ml | Fresh cream |
| 1 tablespoon | 15ml | Sugar |
| 3 | Mint leaves - (3 to 4) | |
| 1 teaspoon | 5ml | Lemon juice |
| 1/4 teaspoon | 1.3ml | Pepper powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 1/2 | Glasses water - (500 ml. Approx.) | |
| 1 cup | 237ml | Water for boiling carrots |
Wash carrots, scrape and cut in chunks.
Add water for boiling, boil, cover and simmer for 5 minutes.
Mince or chop mint leaves very fine.
Pour into large plate, cool very well.
Put carrots in a mixie, add lemon juice, salt, sugar, pepper.
Run till carrots well pulped. add water. Run to mix well.
When well blended, strain through sieve.
Add mint, stir.
Serve chilled in tall glasses, with a small swirl of cream over top.
Making time: 25 minutes
Makes: 3 glasses approx.
Shelflife: Best fresh
Source:
Madhur Jaffrey - as amended by David Smith 1997
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