Pumpkin-carrot juice
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Ingredients
- 1 kg of pumpkin pulp;
- 500 g carrots;
- 2½ liters of water;
- 800 g of sugar;
- 1½ tsp citric acid.
Cooking
Slice the pumpkin and carrot into slices and place in a saucepan. Add 300–400 ml of water and sugar and mix well.
Cook under a lid over medium heat until the ingredients are soft, and after a blender, turn them into puree.
Pour the remaining water into the puree and mix thoroughly. Pour in citric acid and bring the juice to a boil. Boil, stirring, for another 5 minutes.
Enjoy excellent day, friends!
i love Homemade Pumpkin-carrot juice. i will make it with your recipe
Hey :-) i can see ginger on the table. This is not put in or?
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