Carrot Punch - cooking recipe

Ingredients

1 lb carrot, peeled
1 pint water
1 pint soymilk
3 tablespoons silken tofu
1 teaspoon rose water
1/2 teaspoon nutmeg, freshly grated
unbleached cane sugar

Preparation

Peel and grate the carrots.
Add the grated carrots to the water.
Strain the mixture through a sieve lined with cheesecloth, gathering up the cheesecloth once the liquid has drained through and squeezing to extract all the juice.
Repeat this process finally discarding the carrots.
Stir the milk, silken tofu, rosewater and nutmeg into the carrot juice.
Add cane sugar to taste.