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.
Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (2 servings)
81 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 1 gram protein; 644 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 7 2-oz. servings.
Preparation
- Stir all ingredients together, and let sit for an hour. Strain into a pitcher, and keep cold. Serve with tequila or mezcal.
Dining and Cooking