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Carrot Juice Cocktail

Ingredients:

  • 1 one-inch-long piece fresh ginger peeled
  • 6 medium carrots trimmed and scrubbed
  • 1 Tablespoon freshly squeezed lemon juice 
  • 1 Teaspoon flaxseed oil 

Directions:

  1. Place ginger in a juice extractor; process, extracting all juice; transfer to a pitcher.
  2. Place carrots in extractor, and process, extracting all juice; transfer to pitcher.
  3. Add lemon juice and flaxseed oil.
  4. Stir; pour into two glasses.
  5. Add ice if desired; serve.

 

 

 

Pink Grapefruit Margaritas

Ingredients:

  • 2 Tablespoons colored sanding sugar 
  • 1 lime 
  • 6 Teaspoons pomegranate syrup or grenadine
  • 1 1/2 Cups pink grapefruit juice 

Directions:

  1. Place sanding sugar in a shallow dish or plate.
  2. Slice six thin rounds from the middle of lime; set aside.
  3. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat.
  4. Pour 1 teaspoon pomegranate syrup into bottom of each glass.
  5. Place grapefruit juice and 2 cups ice cubes in a blender.
  6. Process on high speed until ice is crushed.
  7. Pour frozen mixture into glasses, and stir to combine with syrup.
  8. Garnish with reserved lime rounds, and serve immediately.

Serves 4 – 5 persons

 

 

 

Frozen Sherry Sour

Ingredients:

  • 1 cup dry sherry
  • 1 (6 ounce) can frozen limeade concentrate
  • 2 limeade cans water

Directions:

  1. Mix and freeze in quart jar. It will remain slushy.
  2. Serve as is.

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