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CARROT LEMONADE – serves 6

1 pound carrots, cut into chunks
2 cups water
3 cups unsweetened pineapple juice or white grape juice
4 lemons, juiced
Pineapple wedges
2 cups cold water
Ice

• Place carrots in a large sauce pan.
• Add water.
• Bring to a boil.
• Reduce heat and simmer 30 minutes until carrots are tender.
• Cool slightly, but DO NOT DRAIN.
• Transfer to a blender.
• Add 1 cup of the pineapple juice.
• Cover and blend until smooth.
• Stir in remaining pineapple juice and lemon juice.
• Cover and chill at least 2 hours.
• Mixture may thicken as it chills, whisk in cold water as necessary to reach desired consistency.
• Serve over frozen pineapple chunks with pineapple wedges.