Carrot Papaya Sangrita Recipes
SANGRITA
Provided by Bobby Flay
Categories beverage
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper. Stir to combine, cover and refrigerate. In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.;
- Heat 1 tablespoon canola oil in a medium saute pan over medium heat, then add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Let cool before adding to the drink.;
CARROT-PAPAYA SANGRITA
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.
Provided by Rosie Schaap
Yield About 7 2-oz. servings.
Number Of Ingredients 7
Steps:
- Stir all ingredients together, and let sit for an hour. Strain into a pitcher, and keep cold. Serve with tequila or mezcal.
Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 132 milligrams, Sugar 3 grams
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