Carrot Spritzer

by Cate on February 9, 2004

Recipe from Christie, November 2005, Supper Club

To make Carrot Spritzer, process 3-4 fresh carrots in a juice extractor. Pour 3 ounces of carrot juice and 1 tablespoon of freshly squeezed grapefruit juice into a tall champagne flute. Top with 1-1/2 oz of chilled champagne. Garnish with a carrot peel and serve immediately.

Be Sociable, Share!

Leave a Comment

CommentLuv badge

Previous post:

Next post: