Ingredients:
3 fresh and juicy carrots
1 big ripe tomato
1/4 tsp crushed ginger
3-4 mint leaves
2-3 basil leaves
1 tsp. lemon juice
1/4 tsp. pepper powder
1/4 tsp. salt
1 tbsp. sugar
1 tbsp. fresh cream
3 glasses water
1 cup water for boiling carrots
Method:
- Mince or chop mint and basil leaves very fine.
- Wash carrots, scrape and cut in chunks.
- Chop tomato into big chunks
- Add water for boiling
- Put carrot and tomatoes and boil
- Cover and simmer for 5 minutes.
- Pour into large plate, cool very well.
- Put carrots mixture in a mixie
- Add lemon juice, ginger , salt, sugar, pepper.
- Run till carrots well pulped.
- Add water. Run to mix well.
- When well blended, strain through sieve.
- Add mint and basil leaves, stir.
- Serve chilled in tall glasses, with a small swirl of cream over top.
Making Time: 25 minutes
Makes: 4 glasses approx.
Shelflife: Best fresh
Planned Brunch Index
