Name: Carrot-Ginger Elixir
Yield: Makes 4 servings
Ingredients: 1/3 cup raw sugar; 2 tablespoons coarsely chopped peeled ginger; 1 cup fresh carrot juice; 1/2 cup fresh lime juice

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.

Recipe information

Yield
Makes 4 servings

Ingredients

1/3 cup raw sugar

2 tablespoons coarsely chopped peeled ginger

1 cup fresh carrot juice

1/2 cup fresh lime juice

Preparation

Step 1
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.
Step 2
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.

TagsCold Drink Beverages Pitcher Drink Carrot Root Vegetable Vegetable Lime Citrus Fruit Ginger Herbs & Spices Nonalcoholic Make Ahead Simmer Bon Appétit

Recipe notes

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