Orangeade With Carrot Juice Floater Recipes

Steps:

• Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes.
• Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.
• Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste.
• To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.

Steps:

• Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.
• Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

Steps:

• Wash and peel carrots. Cut carrots into small pieces. Add to blender with 2 cups of water. Blend (grate/chop mode) for 1 to 2 minutes. Pour into strainer and squeeze the juices from the carrots into bowl. Discard carrot pulp. Sweeten carrot juice with milk. Add the vanilla, nutmeg and rum (to taste). Chill and serve.

Steps:

• Mix together the orange juice and 2 cups cold water in a pitcher. Fill 4 glasses with ice, add enough orangeade to come three-quarters of the way up the glasses and top each with a shot of carrot juice. Serve immediately.

Steps:

• Add the orange, carrot, and ginger to a blender, and blend until smooth.
• Using a mesh strainer, strain the juice over a large liquid measuring cup to remove the pulp. Use a spoon to help stir the pulp and press out the liquid. Reserve the pulp to make pulp muffins.
• Chill the juice for at least 30 minutes (and keep up to 3 days).
• Enjoy!