Carrot-Papaya Sangrita

Recipe from Shannon Ponche

Adapted by Rosie Schaap

Published July 18, 2015

  • Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
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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.

  • 6 oz. papaya purée (preferably Perfect Purée brand)

  • 6 oz. carrot juice

  • 1 oz. fresh lime juice

  • 1 oz. fresh orange juice

  • ½ tsp. dried guajillo chile, ground

  • ¼ tsp. dried chipotle chile, ground

  • ½ tsp. salt

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 23 calories; 1 gram fiber; 132 milligrams sodium; 3 grams sugar

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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