Login
Create Account
Fountain of Roots mocktail
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Loads of vegetable juices with cumin, turmeric and other seasonings create a robust mocktail for your gathering.
-
Main Ingredient
beet pulp
-
Category: Beverages
-
Cuisine: American
-
Prep Time: 45 min(s)
-
Cook Time: 10 min(s)
-
Recipe Type: Public
-
Source:
Wall Street Journal - adapted from Aaron Paul of Alta at Minnesota Street Project, San Francisco
-
Tags:
-
Notes:
Juice can be made up to 3 days in advance and kept refrigerated until ready to serve.
-
Posted By: wsjrecipes
-
Posted On: Aug 27, 2017
Number of Servings:
Ingredients:
- 1/2 cups - beet pulp left over from juicing
- 1/2 cups - carrot pulp
- 1 cups - sugar
- 1 cups - water
- 2 tablespoons - ground turmeric
- 2 tablespoons - ground cumin
- 2 tablespoons - caraway seeds
- 2 tablespoons - grains of paradise
- 3 cups - lime juice
- 3 cups - beet juice
- 3 cups - carrot juice
- 2 tablespoons - vegetable simple syrup
- 2 tablespoons - Greek yogurt
- 1 3/4 tablespoons - horseradish juice
- 1 3/4 tablespoons - ginger juice
- 2 tablespoons - spice mix
Directions:
Make vegetable simple syrup: Combine beet pulp, carrot pulp, sugar and water in a saucepan and bring to a simmer; remove from heat and let cool. Strain to remove pulp.
Make the spice mix by combining turmeric, cumin, caraway seeds and grains of paradise, mixing well.
For juice: In a blender combine lime juice, beet juice, carrot juice, vegetable simple syrup, yogurt, horseradish juice, ginger juice and spice mix. Blend until well mixed.
Strain juice through a fine-mesh sieve and discard solids. Chill until ready to serve (can be made up to 3 days in advance and kept refrigerated).
Just before serving, give the mixture a good stir to recombine the ingredients that might have settled. Pour into a chilled Collins glass or coupe.
Possible garnish: a dusting of the spice mix and/or a slice of ginger.
Comments