Tangerine and Carrot Cooler

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Tangerine and Carrot Cooler
Serves 4


2
pound carrots, peeled and cut into dices
2
tablespoons honey
1/4
teaspoon grated nutmeg
1/2
gallon fresh tangerine juice
1
cup ice cubes
1
orange, cut into 6 slices for garnish, cut from one side



In a blender, blend together all the ingredients. Pass the puree through a fi ne mesh sieve placed over a bowl.
Serve chilled in a tall glass garnished with fresh orange.

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