Recipe: Easter Tropical Carrot Bellini

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*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!

Marnie ClarkComment