Pumpkin and carrot juice in a juicer for the winter
0
1094
Kitchen
Eastern European
Calorie content
28.5 kcal
Portions
4 l.
Cooking time
260 minutes
Proteins *
1.2 gr.
Fats *
0.1 g
Carbohydrates*
5.7 g
For those who have a juicer available, I propose a wonderful recipe for pumpkin and carrot juice. The process of making a vitamin drink is quite long, but not laborious. The juice is natural and healthy, without granulated sugar. Therefore, this juice can be included in the diet and small children.
Ingredients
Cooking process
Wash the pumpkin well, dry it, and then peel it with a vegetable peeler or a sharp knife. For juice, it is best to choose juicy and young pumpkin of sweet dessert varieties. Cut the peeled pumpkin into 4 parts, then remove the core with seeds, cut into small pieces. Then place the juicer in the tray.
Pour the required amount of cold water into the lower part of the juicer and put it on fire. Bring to a moderate boil. In the meantime, prepare the jars. Wash them thoroughly in warm water and baking soda and then sterilize in a water bath, microwave or oven. Pour boiling water over the lids or boil in a separate container.
Place the middle part on the bottom of the juicer and check that the tube is well fixed. Place a tray with vegetables on top, and close the lid tightly. After the water boils enough, reduce the heat and cook the juice for 2.5-3 hours. After the time has passed, pour out the pumpkin and carrot juice by placing a sterile jar and opening a straw.
Enjoy a bright healthy drink!