Ginger Carrot Juice

Ginger Carrot Juice

This was in a recent issue of Bon Appetit and I've made it quite a bit since then. I think they call it a "Ginger Carrot Elixir" but that's kind of ridiculous.

We've served it twice to larger groups and found that it's best to serve it with extra lime wedges and some honey so people can make it to their preference. Here's a basic recipe to start from:

Boil 1/3 cup of turbinado or raw sugar, 1/3 cup of water, 2-3 tablespoon of coarsely chopped peeled ginger for 5 minutes. 
Set aside to steep for 10 minutes.
Strain ginger out and let cool.
Can be stored in fridge for up to a week. 

This ginger syrup is really good with rum as well as in this concoction.

To make the juice mix:
Fill glasses with plenty of ice, then stir all the syrup in a pitcher with 1/2 cup of lime juice and 1 cup of carrot juice.

To scale down for just one glass, go with a 1:1:2 ratio of ginger syrup to lime juice to carrot juice.

**A note on the carrot juice, we just buy a 1/2 gallon juiced at our natural foods grocery. I think you can just juice your own or any 100% carrot juice will be just fine.