1. Mix carrot pulp and tomato puree

2. Chill the mixture

3. Put 100ml. water with sugar to heat on slow till dissolved.

4. Bring to a boil, take off fire.

5. Keep aside to cool till required.

Just before serving:

1. Blend mint leaves and sugar syrup in a blender.

2. Add carrot-tomato mixture, salt, pepper and cold water.

3. Run till frothy.

4. Pour into tall glasses, serve immediately.

Note: For carrot pulp: chop carrots into small piece, boil till tender, blend till the paste is smooth.

Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh