Did everyone have a good weekend? Ours felt pretty go-go-go with lots of dinners out with Alex’s family. Yesterday was our day of relaxation which we spent by beginning to watch Chuck. Does anybody else love Chuck? My sisters are obsessed with it, and we’re just finally getting around to watching it. So far, so good. I love the little quips shared between the characters – it’s a show that has me often laughing out loud, which isn’t too common for me.
Since we ate out a lot this weekend (and had a lot of ice cream), I wanted something that was fresh and healthy. This mango carrot lemonade fit the bill perfectly. Packed with carrots, it’s something I feel totally good about drinking. Mango juice sweetens it (no added sugar here!) and lemon juice gives it a punch of tartness.
I was a little bit worried that the carrot wouldn’t blend very well, but it’s totally smooth, and just gives it a slight thickness without being a straight up smoothie. I love the flavors going on here. You can taste the carrot slightly, but not overly so. The mango really shines, which I love. The lemon mostly just gives it some sour flavor. Don’t be scared by the carrot – it’s really tasty. I am in love with the bright orange color, too.
This would be awesome to spike up for a cocktail. Vodka or rum would be excellent. I could definitely see it with some champagne for a brunch cocktail – a spin off of a mimosa? The color would still be the same! Feel free to play around with different juices – so many possibilities with this one.
This takes about 45 minutes to prep (with cooking the carrots), and then you just pop it into the fridge to let it chill. I used one bag (1 lb.) of baby carrots so I didn’t have to peel or chop – just throw it into the water, bring it to a boil, and simmer for 30 minutes. Blend it up, juice some lemons, and stir the juices together. Easy, delicious, healthy. It tastes like summer!
What’s your favorite summer drink?
Mango Carrot Lemonade
adapted from Better Homes and Gardens
- 1 lb. baby carrots
- 2 cups water
- 3 cups mango juice
- 3/4 cup lemon juice (I juiced about 6 lemons)
- water, for thinning (optional)
Combine the 2 cups of water and baby carrots together in a medium saucepan. Heat over medium until it comes to a boil. Reduce the heat to low, cover, and cook for about 30 minutes, until the carrots are soft. Remove from heat, and allow to cool slightly.
Juice the lemons while you wait for the carrots to cool slightly.
Once cool, transfer the carrot and water mixture to a blender, and blend until smooth. Add 1 cup of the mango juice and blend.
Transfer to a pitcher (or other airtight container) and stir in the remaining mango juice and lemon juice. Place in the refrigerator to chill completely, about 2 hours (or longer).
When ready to serve, thin with water to reach your desired consistency (I liked it as-is), and serve over ice.