Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
136
Calories
2g
Protein
1g
Fat
36g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Juice | 1 medium (182g) | 95 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup carrots, sliced
- 1-1/2 cups apple juice
- 1 teaspoon fresh thyme, snipped
- 1 teaspoon lemon peel, shredded
- 1/2 cup ice cubes
- 1 tablespoon fresh squeezed lemon juice
- Fresh mint (optional)
Directions
1
1.Heat 1 cup water to boiling in a small saucepan. Add carrots and cook for about 10 minutes or until tender. Drain, then set aside to cool.
2
2.Place carrots in a blender then add apple juice, thyme, lemon peel, ice and lemon juice. Blend until smooth or to desired consistency.
3
3.Serve in glasses garnished with mint.
Recipe sourced from
fandom