Carrot-Papaya Sangrita

Recipe from Shannon Ponche

Adapted by Rosie Schaap

Carrot-Papaya Sangrita
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Rating
4(23)
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Sangrita — the bracing blend of juice and spice that frequently accompanies tequila in Mexico — is commonly made with pomegranate juice. This vibrant variation, by Shannon Ponche of the Brooklyn bar Leyenda, calls for papaya and carrot juices instead. —Rosie Schaap

Featured in: Drink Your Vegetables

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Ingredients

Yield:About 7 2-oz. servings.
  • 6oz. papaya purée (preferably Perfect Purée brand)
  • 6oz. carrot juice
  • 1oz. fresh lime juice
  • 1oz. fresh orange juice
  • ½tsp. dried guajillo chile, ground
  • ¼tsp. dried chipotle chile, ground
  • ½tsp. salt
Ingredient Substitution Guide
Nutritional analysis per serving (7 servings)

23 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 0 grams protein; 132 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir all ingredients together, and let sit for an hour. Strain into a pitcher, and keep cold. Serve with tequila or mezcal.

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4 out of 5
23 user ratings
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Credits

From Shannon Ponche of Leyenda in Brooklyn

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