Zion Juice

1 pound carrots (washed and scraped)

2 cups water, boiled

1 cup soy milk

3 teaspoons coconut cream half teaspoon grated fresh nutmeg

1 teaspoon rosewater raw brown sugar to taste

Put ingredients in blender until smooth. Serve with ice in a glass.

From The Caribbean: A Culinary Discovery published by Culinaria. Recipe is provided courtesy of Serendipity Books in Road Town. 

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