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  • 1

    Servings

  • Prep Time

    Prep Time 10'

  • Total Time

    Total Time 15'

  • Alcohol-free

    Alcohol-free

  • No refined sugar

    No refined sugar

Bergamot and carrot cocktail recipe

  • 1

    Servings

  • Prep Time

    Prep Time 10'

    PT10M
  • Total Time

    Total Time 15'

    PT15M
  • Alcohol-free

    Alcohol-free

  • No refined sugar

    No refined sugar

Vegan

If you are as mad for citrus fruits as we are, you’ve probably come across bergamot already. No? This hybrid fruit is a cross between lemons and oranges. It isn’t a fruit people tend to eat – rather, its juice, rind, zest and pith are valued, both as culinary ingredients and for use in fragrances. Its most known use is probably in providing Earl Grey tea with its citrus accents. Bergamot is also widely used in aromatherapy. In this context, bergamot is thought to relieve stress and uplift.

Although, like all of its citrus cousins, bergamot was born in China, nowadays the Calabria region of southwest Italy is probably the part of the world most identified with bergamot. It’s a fitting pairing of place and fruit, both rugged and sensual. Calabria is where Erbology obtains its bergamot juice from.

What it’s good for

Like most citrus juices, bergamot juice contains plenty of vitamin C, wonderful for the immune system. Several studies have suggested that phytochemicals found in bergamot are effective against bad cholesterol and work to bring down total cholesterol(1). Further, the precise sourness of bergamot is cherished by gourmands the world over. It is wonderful in cooking and in cocktails – which brings us to this recipe of ours!

For us, the difference between a juice cocktail and a smoothie is subtlety and pace. We grab a smoothie to sustain ourselves while on the go. On the other hand, we want a cocktail to sip slowly, savour, reflect and celebrate. It’s only vocabulary in the end, but words do matter.

Bergamot and carrot cocktail recipe
Bergamot and carrot cocktail recipe
Bergamot and carrot cocktail recipe
Bergamot and carrot cocktail recipe

Cucumber is gentle and cooling, and raspberry is tart and sweet. This is particularly lovely when heightened by the energy of bergamot. Carrot brings richness and depth to both the palate and the eye, while agave nectar and mint further texture the cocktail with sweetness and revivifying flavour. All of this bolster the spirit and provides a suitable background for meditation and contemplation, whether you’re making this on an alcohol-free Friday evening or on a weekday afternoon break.

Juice it up

A juicer is handy when you are short on time. If you don’t happen to have one in your cupboard, a blender gets the job done just fine, too. Simply add water to help things along if chunks get stuck, then strain into a bowl. Pulp can be reserved for use in smoothies. Carrot pulp is an especially wonderful excuse to get baking!

This recipe calls for half an Erbology Organic Bergamot Shot, so it’s a no-brainer to make two and offer the other up to someone.

Now, an important decision! What should you toast to or what saying should you toast with? We have to say that this decision is one of our all-time favourite ones to make, and we also have to say that this drink is our current preference to make this decision for….

References

1 Nauman, Mirielle and Johnson, Jeremy, “Clinical application of bergamot (Citrus bergamia) for reducing high cholesterol and cardiovascular disease markers”, Integrative Food, Nutrition and Metabolism, 28 February 2019

https://www.oatext.com/clinical-application-of-bergamot-citrus-bergamia-for-reducing-high-cholesterol-and-cardiovascular-disease-markers.php

 

Beauty

Ingredients
Print

  • ¾ cup carrot juice
  • ¼ cup cucumber juice
  • 3 tsp raspberry puree
  • ½ Erbology Organic Bergamot Shot
  • 1 tsp agave nectar
  • 3-4 mint leaves to garnish
  • 1-2 carrot strips to garnish

Typical nutrition / serving

  • Energy (calories) 109 kcal
  • Protein: 2.2g
  • Fat: 0.37g
  • Carbohydrate: 25.93g

Here's how you make it

  1. First, juice the carrot and cucumber. For ¾ cup carrot juice you’ll need 3-4 medium carrots, washed and peeled. 1 medium cucumber is enough for the cucumber juice.
  2. For the raspberry puree, take ¼ cup fresh or frozen raspberries and mash them with a fork.
  3. Take a cocktail glass and add the carrot juice, cucumber juice, ½ Erbology Organic Bergamot Shot, 1 tsp agave nectar and 3 tsp raspberry puree. Mix well.
  4. Garnish with a couple of carrot strips and fresh mint leaves.
  5. Enjoy!

If you tried this recipe...

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