April is a transitional month in my neck of the woods. At the start of the month, cold winds still blow and snowflakes dot the air. By the end of the month, the tulips and daffodils are in full blossom, and everything appears a bit hazy from the delicate buds that start to pop open on each tree.
It’s also a season of change for food. I start to clear out anything that was put-up in the pantry or freezer from the previous growing season in preparation for the new year’s bounty. Come April, cold storage carrots get transformed into myriad dishes to make room for the first nibble of spring veggies.
I made a carrot soup recently and found myself with a plentiful dose of leftover carrot juice. I was also in a cranky mood and really needed a cocktail. Hence, the Carrot Ginger Mimosa was born. Do your body good while you drink and add a serving of veggies to that boozy tipple.
RECIPE: CARROT GINGER MIMOSA
- 1 ounce Ginger Simple Syrup (recipe follows), cold
- 4 ounces Carrot Juice, cold
- 2 ounces Orange Juice, cold
- Sparkling Wine or Ginger Ale, cold
Fill a champagne flute (or glass of your choice) with carrot juice, ginger simple syrup, and orange juice (I used blood orange juice, because that’s what I had on-hand). Stir to combine. Top with sparkling wine or ginger ale (for a non-alcoholic option). Serve cold and immediately.