Yield: 2-4
Easter Tropical Carrot Bellini
ingredients:
- ¼ cup frozen mango chunks
- ¼ cup frozen peach slices
- 1-inch piece fresh turmeric, peeled
- 2 tablespoons raw honey
- 1 cup Orange-Carrot juice
- 1 cup sparkling water
- 2 sprigs cilantro
instructions:
How to cook Easter Tropical Carrot Bellini
- Add all ingredients to a high-speed blender, except the sparkling water.
- Blend until smooth.
- Evenly divide turmeric mixture between champagne flutes.
- Top each glass with 1/2 cup sparkling water, gently stir to combine, and garnish with a floppy spring of cilantro to look like a carrot top.
- Serves 2-4 depending on how much puree you add to each flute, based on preference.
