Carrot-Ginger Elixir

Carrot-Ginger Elixir
Carrot-Ginger Elixir
We've been making chef Scott Howard's ginger syrup in bulk and keeping it in the fridge for quick tonics and late- evening cocktails. If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Fruit Juice Ginger Breakfast Brunch Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Carrot Healthy Low Cholesterol Vegan Bon Appétit Drink Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 cup fresh lime juice
  • Carbohydrate 20 g(7%)
  • Fat 0 g(0%)
  • Fiber 1 g(3%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(0%)
  • Sodium 43 mg(2%)
  • Calories 79

Preparation Bring sugar, ginger, and 1/3 cup water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat; let steep for 10 minutes. Strain through a fine-mesh sieve into a medium pitcher (you should have 1/2 cup); discard ginger. Cover and chill syrup. DO AHEAD: Can be made 1 week ahead. Keep chilled. Fill four 6-ounce glasses with ice cubes. Add carrot juice and lime juice to ginger syrup in pitcher; stir well. Divide elixir among prepared glasses.

Preparation Bring sugar, ginger, and 1/3 cup water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat; let steep for 10 minutes. Strain through a fine-mesh sieve into a medium pitcher (you should have 1/2 cup); discard ginger. Cover and chill syrup. DO AHEAD: Can be made 1 week ahead. Keep chilled. Fill four 6-ounce glasses with ice cubes. Add carrot juice and lime juice to ginger syrup in pitcher; stir well. Divide elixir among prepared glasses.

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