Carrot drizzle

Store in the refrigerator and use in salads or drizzled over baked vegetables.

Carrot drizzle


Makes 6 cups

5 large carrots, peeled and grated
3 lemons, rind chopped, pith removed and discarded, flesh chopped
1.5 L water
1kg sugar


Place carrots and lemon in a bowl. Cover with water, cover with cling film and stand overnight.
Place mixture in a heavy-based pan, bring to the boil, reduce heat and simmer for about 30 minutes. Add more water if required, then add sugar and boil rapidly for 15 minutes or until pouring consistency.
Pour into hot sterilised jars or bottles and seal.
Serve drizzled over baked kūmara, carrots or parsnips.

Nutrition Information Panel

Per Serving [Per 100g Serves]
Energy 915kj
Protein 0.3g
Total fat 0.1g
- saturated fat LESS THAN 1g
Carbohydrates 52.6g
- sugars 52.5g
Fibre 1.3g
Sodium 15mg

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