Close this search box.
July 26, 2019  •
Mocktail Recipes

Easter Tropical Carrot Bellini

Yield: 2-4

Author: Marnie Rae

Easter Tropical Carrot Bellini


  • 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


How to cook Easter Tropical Carrot Bellini

  1. Add all ingredients to a high-speed blender, except the sparkling water.
  2. Blend until smooth.
  3. Evenly divide turmeric mixture between champagne flutes.
  4. 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.
  5. Serves 2-4 depending on how much puree you add to each flute, based on preference.
Created using The Recipes Generator