Tangerine and Carrot Cooler

SERVES 6

1 pound carrots, peeled and cut into dices
1 cup honey
¼ teaspoon grated nutmeg
½ gallon tangerine juice
10 to 12 ice cubes

In a blender, blend together all the ingredients. Pass the puree through a fine mesh sieve placed over a bowl.

Serve chilled in a tall glass.