Jamaican carrot juice
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Jamaican carrot juice - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.4 kg fresh carrots
- 2 tbsp of water
- 1 tbsp. condensed milk
- 1 tbsp vanilla extract
- 1 tsp. grated nutmeg
- 1/2 cup Jamaican white rum
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Cooking the dish according to the recipe:
- Wash and peel the carrots. Cut them into small pieces. Pour 2 cups of water into a blender. Blend (on the "grate/chop" setting) for 1-2 minutes. Pour into a sieve and squeeze the carrot juice into a bowl. Discard the carrot pulp.
Sweeten the carrot juice with condensed milk. Add vanilla extract, nutmeg, and rum (to taste). Chill and serve.
Author of the recipe - Personal Chef Beverly Watson-Horsted
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