This sunny-orange lemonade is brimming with natural sweetness
1 pound carrots, peeled and cut into chucks
2 cups water
3 cups pineapple juice and/or unsweetened white grape juice
3/4 cup lemon juice
- In a medium saucepan combine carrots and water. Bring to boiling; reduce heat and cover. Simmer for 30 minutes or until very tender. Cool slightly; transfer mixture to a blender. Add 1 cup of the pineapple juice. Cover and blend until smooth.
- Transfer to a pitcher or plastic beverage container. Stir in remaining pineapple juice and lemon juice. Cover and chill 2 to 24 hours. (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.)
- Serve over ice with lemon wedges.