Recipe: Easter Tropical Carrot Bellini
*Serves 2-4 depending on how much puree you add to each flute, based on preference.
•¼ cup frozen mango chunks
•¼ cup frozen peach slices
•1-inch piece fresh turmeric, peeled
•2 tablespoons raw honey
•1 cup Orange-Carrot juice
•1 cup sparkling water
•2 sprigs cilantro
Add all ingredients to a high-speed blender, except the sparkling water. Blend until smooth. Evenly divide turmeric mixture between champagne flutes. Top each glass with 1/2 cup sparkling water, gently stir to combine, and garnish with a floppy spring of cilantro to look like a carrot top. Serve and enjoy!