Best Carrot Punch Recipes

Caribbean Carrot Punch image

Provided by AlaskaPam

Categories Beverages

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs carrots
6 cups water
14 ounces sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

Clean the carrots and grate them, or chop them into a food processor or blender. Add the water and pulse until pureed. It is best to do this in two batches. Strain into a bowl using a fine strainer or cheese cloth. Squeeze the pulp to get all of the juice. You can strain a second time if you prefer less pulp in the juice.
Add the vanilla, cinnamon and nutmeg and stir well. Add the sweetened condensed milk to your taste. Start with 1/2 a can and add until it is sweet enough for you. Chill for a couple of hours and serve over ice.

Carrot Punch image

Provided by Penny Stettinius

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb carrot, peeled
1 pint water
1 pint soymilk
3 tablespoons silken tofu
1 teaspoon rose water
1/2 teaspoon nutmeg, freshly grated
unbleached cane sugar

Steps:

Peel and grate the carrots.
Add the grated carrots to the water.
Strain the mixture through a sieve lined with cheesecloth, gathering up the cheesecloth once the liquid has drained through and squeezing to extract all the juice.
Repeat this process finally discarding the carrots.
Stir the milk, silken tofu, rosewater and nutmeg into the carrot juice.
Add cane sugar to taste.