Carrot-Papaya Sangrita

Name: Carrot-Papaya Sangrita
Yield: About 7 2-oz. servings.
Ingredients: 6 oz. papaya purée (preferably Perfect Purée brand); 6 oz. carrot juice; 1 oz. fresh lime juice; 1 oz. fresh orange juice; 1/2 tsp. dried guajillo chile, ground; 1/4 tsp. dried chipotle chile, ground; 1/2 tsp. salt

Recipe from Shannon Ponche

Adapted by Rosie Schaap

Carrot-Papaya Sangrita — Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.

Rating: 4(23)
Comments: Read comments

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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