Carrot and pumpkin juice is a real storehouse of vitamins. A glass of this amazing drink in the morning will not only improve your tone, but also enrich your body with vitamins. Pumpkin and carrot juice is good for vision, improves blood quality, and helps normalize digestive processes. Let's look at ways to prepare this magical and healthy drink.

Recipe for pumpkin and carrot juice

Ingredients:

• lemon – 2 pcs.;
• water – 2 l;
• peeled pumpkin – 500 g;
• carrots – 500 g;
• sugar – 200 g.

Preparation

Peel the pumpkin, grate the pulp on a fine grater and squeeze out the juice well. We clean the carrots, rinse them, also chop them on a grater and squeeze out the juice. Cut the zest from the lemons and squeeze out the juice. Pour into a small non-oxidizing saucepan, add water, add granulated sugar and lemon juice.

Stir everything thoroughly and place the container on low heat. Bring the drink to a boil and boil it for about 5 minutes. Then we filter through cheesecloth, pour into sterile jars, quickly roll up and turn them upside down. Wrap it in something warm and leave it until it cools completely. You can adjust the amount of granulated sugar and lemon juice in this recipe according to your taste.

Pumpkin juice with carrots

This is the best way to make natural juice, as it preserves all vitamins and microelements. If the drink is subjected to heat treatment, then some of the beneficial substances will immediately be destroyed.

Ingredients:

• carrots – 3 pcs.;
• pumpkin – 200 g.

Preparation

Preparing this juice is extremely simple. To do this, cut the peeled carrots and pumpkin into cubes and pass through a meat grinder. Pour the finished juice into a glass and drink it immediately to get more vitamins. Remember that the longer the drink sits, the less beneficial it becomes.

Pumpkin and carrot juice for children

Pediatricians begin to introduce carrots and pumpkin into children's diets starting from 6 months - first in the form of juices, and then as part of dishes. However, be sure to keep in mind that children are often allergic to these vegetables. Therefore, introduce them very carefully, taking into account the characteristics of your baby.

Ingredients:

• pumpkin – 300 g;
• carrots – 300 g;
• sugar - to taste.

Preparation

So, first, using a juicer, we get carrots. Then pour it into a saucepan, add sugar to taste and place on the burner. Bring the drink to a boil and simmer for about 5 minutes. Pour the resulting juice into jars and cover with lids.

Pumpkin and carrot juice for the winter

Ingredients:

• granulated sugar – 150 g;
• pumpkin – 1 kg;
• carrots – 500 g;
• water – 1 tbsp.;
• citric acid – 10 g.

Preparation

Peel the carrots, chop them very finely, or better yet, twist them through a meat grinder. We clean the pumpkin and chop it into pieces. Then put the vegetables into a saucepan, add a little water and cook over low heat until the vegetables soften. The resulting mass rub through a sieve, pour back into the pan and bring to a boil. Add sugar, citric acid and simmer over low heat for another 5 minutes. After this, pour the juice into hot jars and immediately seal.

Pumpkin-carrot juice with pulp

Carrot and pumpkin juice is a real storehouse of vitamins. A glass of this amazing drink in the morning will not only improve your tone, but also enrich your body with vitamins. Pumpkin and carrot juice is good for vision, improves blood quality, and helps normalize digestive processes. Let's look at ways to prepare this magical and healthy drink.

Recipe for pumpkin and carrot juice

Peel the pumpkin, grate the pulp on a fine grater and squeeze out the juice well. We clean the carrots, rinse them, also chop them on a grater and squeeze out the juice. Cut the zest from the lemons and squeeze out the juice. Pour vegetable juices into a small non-oxidizing saucepan, add water, add granulated sugar and lemon juice.

Stir everything thoroughly and place the container on low heat. Bring the drink to a boil and boil it for about 5 minutes. Then we filter through cheesecloth, pour into sterile jars, quickly roll up and turn them upside down. Wrap it in something warm and leave it until it cools completely. You can adjust the amount of granulated sugar and lemon juice in this recipe according to your taste.

This is the best way to make natural juice, as it preserves all vitamins and microelements. If the drink is subjected to heat treatment, then some of the beneficial substances will immediately be destroyed.

Preparing this juice is extremely simple. To do this, cut the peeled carrots and pumpkin into cubes and pass through a meat grinder. Pour the finished juice into a glass and drink it immediately to get more vitamins. Remember that the longer the drink sits, the less beneficial it becomes.

Pumpkin and carrot juice for children

Pediatricians begin to introduce carrots and pumpkin into children's diets starting from 6 months - first in the form of juices, and then as part of dishes. However, be sure to keep in mind that children are often allergic to these vegetables. Therefore, introduce them very carefully, taking into account the characteristics of your baby.

So, first, using a juicer, we get juice from pumpkin and carrots. Then pour it into a saucepan, add sugar to taste and place on the burner. Bring the drink to a boil and simmer for about 5 minutes. Pour the resulting juice into jars and cover with lids.

Pumpkin and carrot juice for the winter

Peel the carrots, chop them very finely, or better yet, twist them through a meat grinder. We clean the pumpkin and chop it into pieces. Then put the vegetables into a saucepan, add a little water and cook over low heat until the vegetables soften. The resulting mass rub through a sieve, pour back into the pan and bring to a boil. Add sugar, citric acid and simmer over low heat for another 5 minutes. After this, pour the juice into hot jars and immediately seal.

Pumpkin-carrot juice with pulp

Steam the pumpkin until soft in a water bath or, adding a little water, simmer over low heat. Then grind the pulp with a blender until a homogeneous puree is obtained. Using a juicer, squeeze the juice from carrots and apples and mix in a saucepan with pumpkin puree. Bring everything to a boil over low heat, skim off the foam, pour into jars and roll up the lids.

Pumpkin and carrot juice for the winter

Pumpkin-carrot juice for the winter Carrot-pumpkin juice is a real storehouse of vitamins. A glass of this amazing drink in the morning will not only improve your tone, but also enrich your body.

Juice from pumpkin and carrots at home is a storehouse of vitamins and nutrients! Pumpkin and carrot juice that captivates with its amazing taste: recipes and secrets

There are many varieties of pumpkin juice.

It is combined with both fruits (orange, plum, pears) and berries (cranberries, currants). But one of the most optimal combinations is considered to be a mixture of pumpkin and carrots. And, oddly enough, it is this compound that is recognized by nutritionists as the most balanced flavor composition, because the peculiar taste of pumpkin perfectly neutralizes carrots.

Both pumpkin and carrot juice are among the healthiest drinks for maintaining good health. All this is thanks to a number of useful mineral elements and organic substances contained in them. In addition, their vegetable duo leads to a higher concentration of yellow-orange pigment - carotene, which, when ingested, turns into the well-known vitamin A. And it, in turn, is useful for the prevention of a number of diseases.

Such tasty and easy-to-prepare juice from pumpkin and carrots will leave few people indifferent. And in cold seasons it will also serve as the best way to strengthen the immune system, cleanse the body and improve its health.

General cooking principles:

Peel the pumpkin, remove seeds and excess fibers, cut into medium pieces and puree using a juicer (blender or mixer). We do the same with carrots. We complete the preparation of the pumpkin and carrot drink by mixing vegetable juices. Ready!

As a rule, the mixing proportions are arbitrary. Carrot and pumpkin juice are combined in a 1:1 ratio. When mixing the listed vegetables with other additives, it is worth remembering that the taste of pumpkin will always dominate, so you can take a little less of it.

If the pumpkin variety is too sweet and cloying, then you can refuse to add granulated sugar.

You should be especially careful when choosing a pumpkin. For making juice, it is recommended to choose a nutmeg pumpkin. Although it ripens last, its fruits are considered the most delicious and pleasantly sweet. Choose a pumpkin that is smooth, undamaged, without dents and has an even color.

The ripeness of the pumpkin plays a vital role. It is not difficult to identify it: if the pumpkin is difficult to cut, it means that its fruits are already ripe. Another defining feature is a hard and slightly dried out stalk, faded leaves, bright color and a matte coating.

Traditional pumpkin and carrot juice recipe

Whole large pumpkin;

A pinch of citric acid.

1. It is necessary to carefully prepare the pumpkin for canning: wash, cut into two parts, peel, remove seeds.

2. Place the diced pumpkin into the pan. Cook over medium heat for 30-45 minutes.

3. Peel the carrots and pass them through a juicer.

4. Grind the boiled pumpkin using a blender until smooth.

5. Combine vegetable purees in a 1:1 ratio, mix, pour into sterilized jars, close the metal lids tightly and leave warm. The winter treat is ready!

Juice from pumpkin, carrots and dried apricots

5 medium carrots;

1. Peel the pumpkin and carrots, wash the dried apricots thoroughly. Place all the above ingredients in a deep saucepan and fill with water so that they are completely submerged.

2. As soon as the water boils, we continue to cook our “cocktail” over medium heat for 2 hours.

3. Using a blender, we obtain a bright, fortified puree with apricot flavor from boiled vegetables. If it is very thick, just dilute it with water.

Pumpkin and carrot juice with celery added

Carrots - 4 pieces;

Celery - 100 g;

Granulated sugar - 150 g.

1. Wash the pumpkin, trim the skin and cut it into pieces of such a size that they can easily fit into a juicer.

2. Peel and cut the carrots and celery.

3. Pass all the vegetables through the juicer at maximum speed. We advise you not to throw away the pulp.

4. Then mix all the juices, boil with the addition of citric acid in a ratio of 3:1. That is, add one liter of carrot juice to three liters of pumpkin juice. Place on the fire, bring to a boil, skim off the foam. Add a glass of sugar, stir and boil the juice for 2-3 minutes.

5. Pour into sterilized jars, roll up the lids and turn upside down. Leave in a warm place and let cool completely. In winter you can enjoy delicious natural juice!

Carrot-pumpkin juice with olive oil

Olive oil – 1 teaspoon per glass of prepared juice.

1. Peel and cut the recipe vegetables. Add half of the carrot to one part of the pumpkin. In this recipe we prepare the juice in portions for each guest. We pass the vegetables through a juicer, mix in equal proportions and pour into glasses.

2. Add a teaspoon of olive oil (or vegetable) to the cup of the drink. This juice is perishable, so it should be drunk immediately.

3. You can decorate the juice with a slice of fresh orange or lemon.

Fresh juice from pumpkin, carrots and apples

3 medium carrots;

One and a half liters of water;

4 medium sized apples.

1. Wash the pumpkin thoroughly, peel it and place it in a saucepan. Fill with water and leave to cook until soft (cooking time depends on the type of pumpkin).

2. Using a blender, begin to beat the pumpkin. Then return to gas, fill it with syrup (a mixture of water and sugar) and bring to a boil again.

3. Peel the apples from seeds and cut them into quarters. Cut carrots into cubes. We put them through a juicer and add them to the boiling pumpkin puree.

4. Pour the resulting drink into jars and leave to cool.

5. After several hours, decorate the fruit and vegetable “smoothie” with fresh berries, fruit slices or a mint leaf.

Juice from pumpkin and carrots without using a juicer

1. Peel carrots and pumpkin. We cut the peeled vegetables into several segments and pass them through a fine grater (meat grinder). Any other fabric that can allow moisture to pass through will also help to easily squeeze out the juice and separate the pulp. Squeeze out the juice using gauze. Squeeze the lemon here.

2. Add the resulting liquids to an enamel pan, sprinkle with sugar and place on low heat.

4. Having sterilized the jars and lids for storing juice for the winter, pour it, close it tightly and turn the lid down. Leave in this position for an hour, covering the jars with something warm to retain heat longer. Subsequently, we put it in a dark place.

Pumpkin and carrot juice in a slow cooker

500 g granulated sugar;

1 teaspoon vanilla sugar.

1. Peel the pumpkin and carrots and place them in a multicooker bowl. Set the “stewing” mode with the selection of the “vegetables” product. Add granulated sugar and pour water to the brim, stir and leave to cook. A mixture of pumpkin and carrots usually boils in an hour, but the power of your multicooker matters here. The pumpkin should be soft and completely cooked.

2. Cool the vegetable mixture and grind it in a food processor (you can use a blender or mixer).

3. Place the prepared puree back into the multicooker bowl, fill it with the water in which it was cooked at the first stage, and leave it on the same mode for 10-15 minutes.

In order for the juice to be not only a tasty delicacy, but also a bright decoration for the table, you should choose young pumpkin fruits to give it richness. They are also famous for their high content of natural fructose and carotene.

A pinch of citric acid will extend the canning period of carrot and pumpkin juice for the winter.

To serve the drink chilled, you can add a few cubes of pre-frozen orange juice to a glass.

Lemon juice may not be added if the drink recipe calls for apples. They will cope perfectly with the role of “acid”.

Natural freshly squeezed pumpkin juice with the addition of carrots is considered the most useful. After all, only in the absence of heat treatment can it retain its healing properties to the maximum.

If the juice turns out to be thick, this can be corrected. Dilute it with boiled water.

Possessing hypoallergenic properties, pumpkin dishes are included in the diet of even the smallest children. But pumpkin, like any product, has its contraindications for consumption. If you have a tendency to allergic reactions or diseases of the gastrointestinal tract (especially during their exacerbation), then you should treat the drink with extreme caution. It is best to consult a doctor to clarify in what form and how often you can take pumpkin and carrot juice for your illness.

Pumpkin and carrot juice are a harmonious duet. Their vegetable mixture will compensate for the deficiency of almost all microelements in the human body. The bright orange drink will undoubtedly brighten up any holiday feast, increase vitality, help relieve fatigue, and give a surge of strength and good mood!

Cook with us! Bon appetit!

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Chief editor of the portal: Ekaterina Danilova

Pumpkin and carrot juice recipes, secrets of choosing ingredients and

Pumpkin and carrot juice: recipes from simple to sophisticated, drinks with various additions and general principles of preparation, selection and combination of products

Pumpkin carrot juice

Pumpkin juice is healthy and very tasty. It is recommended to be consumed not only by adults, but also by young children, since it helps the body by enriching and saturating it with vitamins and microelements, and also strengthens the walls of blood vessels, reduces cholesterol, helps fight anemia, insomnia, excess weight (promoting fat burning), and problems with skin, viruses and other diseases. Pumpkin juice also helps the gastrointestinal tract and ensures proper metabolism due to its high pectin content. If you are actively struggling with excess weight, drink freshly squeezed pumpkin juice and the results will not be long in coming.

Many people often buy pumpkin juice in the store, and it’s completely in vain. This healthy drink can be easily prepared with your own hands at home. Today our pumpkin juice recipe will also be filled with an equally tasty and healthy vegetable that grows in our beds. This is also the queen of autumn - carrots. As many as two queens will delight us in tandem, giving us vigor and strength, so necessary, especially in the cold season, when the body is exhausted and a feeling of fatigue appears, and performance decreases. In this case, many try to drink various mineral or vitamin complexes, purchasing them in pharmacies in the form of tablets, teas or syrups. If you make delicious and healthy pumpkin-carrot juice, believe me, you won’t have to charge yourself with energy with the help of medications and dietary supplements, just drink a glass of this natural juice in the morning and evening and everything will go as it should.

Required:

• Pumpkin - 1.5 kg.
• Carrots - 1-2 pcs.
• Sugar - to taste
• Lemon or citric acid - 1 pc. or 1 tsp. lemons
• Water - about 2 liters. (for cooking and diluting the finished juice)

How to make pumpkin-carrot juice with your own hands:

Wash the ripe pumpkin and remove skin, pulp and seeds. Cut into small pieces. Place in a large saucepan.

Add peeled carrots and fill everything with water. You can add not very much water at first or pour in the entire volume at once, but then at the end. when we dilute pumpkin juice with water, we will have to pour in more liquid.

During the cooking process, add sugar to taste and cook the juice for 40-60 minutes until the vegetables are fully cooked. They should boil perfectly.

When the vegetables are ready, grind them using an immersion blender or using a sieve until smooth. Then add water to the pumpkin carrot puree and bring the juice to a boil. Add lemon juice or prepared citric acid, boil the juice for 10 minutes and it is ready for pouring into jars.

Homemade pumpkin carrot juice is so tasty and healthy. It is great for drinking by both young and old. You can put pumpkin and carrot juice on the holiday table and simply open it for your family as a healthy drink. It is best to drink pumpkin-carrot juice every morning and evening, then all illnesses and illnesses will go away on their own and the body will be filled with vitamins and will be stronger and more vigorous at any time of the year.

Svetlana and my homely, healthy kulinarochka2013.ru wish you all a great appetite and good health!

Pumpkin-carrot juice for the winter

Ingredients

• 42 kcal
• 30 min.

Cooking process

Today we have sunshine and an “orange” mood! Bright, fragrant pumpkin and juicy carrots perfectly match a great mood! And although there are already large snowdrifts around, we know how to preserve a piece of summer and warmth.

I suggest you prepare a wonderful, aromatic, bright and tender juice from pumpkin and carrots for the winter. Everyone knows about the benefits of pumpkin and carrots; these vegetables are a real storehouse of vitamins and microelements. Juices and purees from pumpkin and carrots are very useful for both small children and us, quite adults. Having prepared this juice at least once, you will forever give up store-bought juices. You will see how a beautiful, fragrant pumpkin gives off its delicate juice, and dense, juicy carrots complement it. We will not cook this juice, let it be not only tasty, but also healthy.

So, to prepare pumpkin-carrot juice for the winter, take pumpkin, carrots and a little sugar. I recommend adding the juice of half a lemon, but it's up to your taste.

Peel the carrots and cut into small pieces so that there is as much juice as possible.

Let's prepare the pumpkin by cutting off the skin and removing the seeds. Let's cut into pieces.

The easiest way to get natural juice is to use a juicer. We got about 250 ml of carrot juice.

Pumpkin juice turned out to be 300 ml. The amount of juice depends on the juiciness of the products and the power of your juicer.

The squeezes turned out very nice, let's not throw them away, but fill them with 1 liter of water and bring them to a boil.

While the broth is boiling, squeeze the juice from half a lemon.

Strain the resulting broth, add carrot and pumpkin juices, as well as lemon juice and sugar (adjust the quantity to taste).

Let's put the juice on the fire, but under no circumstances boil it! Heat until the first bubbles appear, remove from heat and immediately pour into pre-sterilized jars. Close the lids tightly, turn over and wrap until cool. Pumpkin and carrot juice is ready for the winter!

Incredibly tasty, rich, tender and beautiful juice from pumpkin and carrots will delight you at any time of the year, and especially in winter! Bon appetit! Prepare for your health!

Pumpkin carrot juice

Every parent in the world wants the best for their children. Nutrition is an important part of a little person’s life and it is important that his menu includes the best and healthiest products.

It is not necessary to look for a bunch of vitamins in overseas vegetables and fruits; in our region there are more than enough of them. For example, even in winter, you can prepare wonderful compotes and jelly for children from dried fruits, frozen raspberries, strawberries and other berries.

Many parents, due to a lack of information, pass by such healthy vegetables as pumpkin and carrots. Few people know that it is simply a storehouse of vitamins, as well as ingredients for very tasty dishes and desserts.

These vegetables are not only rich in vitamins and minerals, but also a panacea for many health problems. In children, eczema, constipation and even insomnia are successfully treated.

There is also no difficulty in storing these vegetables; just put them in a cool, dark place and they will retain all their beneficial properties until the next season.

The easiest way to combine these products is in carrot-pumpkin juice. This is the simplest and most beneficial way of use for a child.

Pumpkin carrot juice - recipe with photo

The recipe is simple, you only need a juicer.

For one glass of juice you need two small pieces of pumpkin and one medium carrot. All vegetables need to be washed, peeled and seeds removed, and cut into pieces.

And squeeze out the juice, mixing pumpkin and carrot slices in equal proportions. You can add a little sugar, but usually children are happy to drink a bright orange drink.

If the juice after pressing has a lot of pulp in its composition, you can additionally pass it through a fine sieve.

Of course, such juices are sold in supermarkets, but the presence of preservatives in the purchased product makes it not the most healthy, and it is not known what quality of products are involved in the preparation of store-bought juice, and in order for the baby’s immunity to be strong, he needs real vitamins and microelements.

Pumpkin and carrot juice for the winter - method 1

The juice can also be prepared for future use or stored for the winter.

To do this, put 5 tablespoons of sugar per liter of juice, pour into an enamel saucepan, bring the juice to a boil and cook over very low heat for five minutes. Then sterilize the jars over steam and pour the drink into them. Close with lids. All that remains is to cool the juice naturally and put it in the refrigerator.

Pumpkin and carrot juice for the winter - method 2

You can also prepare juice for the winter by sterilization.

To do this, after the juice is poured into jars, they need to be placed in a saucepan with water at about 90 degrees and pasteurized for ten minutes. Then roll it up immediately. A tasty and healthy drink for kids for the winter is ready.

Pumpkin carrot juice - benefits and recipe for children

Pumpkin-carrot juice is very important in baby food. Let's find out the benefits of these vegetables and look at the simplicity of the recipe for this delicious drink for children. Surely you also have a juicer at home.

Have a good and sunny day, dear hostesses!

Today we will make pumpkin juice for the winter. As always, we have only the most delicious and simple recipes!

Everyone knows that pumpkin juice is not only tasty, but also healthy.

Of course, the maximum benefit remains in it if you eat it fresh, combining it with other vegetables.

But when the harvest is large and we want to make preparations for the winter, we have to use heat treatment.

We have chosen for you recipes with the least heat treatment and low temperatures in order to maximize the beneficial properties of this vegetable during preservation.

Finger-licking pumpkin juice for the winter

Easy and simple to do at home! Very quick and simple recipe.

Ingredients

• Pumpkin – 2 kg
• Water - 2 l
• Sugar - 150 g
• Lemon juice - 3 tbsp. l

Preparation

Take a ripe pumpkin, peel the skin, remove the seeds from the core.

We cut it into small pieces that are convenient to put into the juicer.

Squeeze out the juice. We will get about a liter of concentrate, which needs to be poured into a saucepan, adding water and sugar to it.

The consistency should be light and liquid.

Bring the contents of the pan to a boil and cook for 2-3 minutes.

Pour the finished juice into sterilized jars and seal.

Turn the jars upside down and wrap them in a blanket or terry towel.

Let it cool and put it in the pantry for storage.

Pumpkin and carrot juice for the winter

Let's enhance the benefits of pumpkin with carrots! Great recipe, double the benefits. Watch the video lesson:

Homemade pumpkin juice with pulp

Rich taste and easy preparation!

The drink turns out thicker than without pulp, with a pronounced pumpkin aroma and taste.

Ingredients

• Pumpkin – 1.5 kg
• Water – 1700 ml
• Sugar - 150 g
• Lemon juice - 3 tbsp. l

Preparation

Place the peeled and cut into pieces pumpkin in a saucepan and add water.

Bring to a boil and cook over low heat until soft.

Check with a knife to see if the vegetable is cooked. If the pieces are easily pierced, the pumpkin is cooked.

Blend the contents of the pan with an immersion blender.

If you don't have a blender, you can grind the pieces through a sieve.

At this stage, we evaluate the consistency, do you like it or would you like it thinner?

If it is too thick for you, then you can add a little more boiled water.

Add lemon juice. Pour the pumpkin drink into sterile jars and roll up.

Turn it over onto the lid, wrap it up and leave it to cool.

After the contents have cooled, store in a cool, dark place.

The most delicious and thick juice is obtained!

Thick pumpkin juice without additives

A good recipe for thick pumpkin juice.

Pumpkin and apple juice with orange and lemon is very tasty

A refreshing vitamin cocktail for winter that will remind you of summer.

Ingredients

• Pumpkin – 900g
• Apples – 2100g
• Orange – 2 pcs.
• Lemon - 1 pc.
• Sugar – 200g
• Water – 250 ml

At the end you will get 2 - 2.5 liters of juice

Preparation

Remove the skin from the pumpkin and cut it into medium cubes. Fill with water and set to simmer over low heat until soft.

While our vegetable is cooking, grate the zest of two oranges and a lemon on a fine grater.

To remove the zest better, you need to pour boiling water over the fruit and dry it with a paper towel and only then grate it.

Put the zest aside and completely squeeze out the juice from the same citrus fruits.

Let's prepare the apples. To do this, wash them, cut them into 4 parts and remove the seed pod.

Extract the juice from the apples using a juicer. Strain through two layers of gauze to remove the bulk of the pulp.

We remove it because we will already have pumpkin pulp in our juice.

When our pumpkin is cooked and softened, pour the juice of oranges and lemon into the pan.

Add citrus zest. And blend all the contents of the saucepan with an immersion blender.

Add apple juice to pumpkin juice and add sugar.

If you have butternut squash that is sweet in itself, then you can skip the sugar at all in this recipe and finish it without it.

And only then adjust the taste of the drink by adding honey or sugar immediately before drinking.

Stir, bring to a boil and simmer for 5 minutes.

Pour the finished drink into sterile jars and seal. Let cool and store in a cool, dark place.

This is how rich it turns out, a beautiful summer color and very tasty!

Five-minute pumpkin juice for the winter

A method that will allow you to make juice very quickly, without unnecessary fuss, while retaining most of the vitamins.

Ingredients

• Sugar - 5 tbsp. l for every liter of juice

Preparation

Take a ripe pumpkin, wash it well, cut off the skin.

Cut into small slices and pass through a juicer.

You will get N amount of juice. Measure it and add sugar at the rate of 5 tbsp. l for each resulting liter of squeezed juice.

Put the juice on the fire, bring it to a temperature of 90 degrees and cook for 5 minutes.

Pour the finished drink into sterile jars and roll up.

Let it cool by turning it onto the lid and wrapping it up. The juice is ready! We put it away for storage to drink on cold autumn days, when vitamins are so needed.

Oranges add a rich citrus flavor to simple pumpkin juice!

Ingredients

• Pumpkin – 2 kg
• Oranges – 2 pcs.
• Sugar - 150 g
• Water - 2.5 l

Preparation

Cut the prepared and peeled pumpkin into cubes and add water.

Grind the finished pumpkin with an immersion blender in the same pan without draining the water.

We will get this pumpkin water. You need to add sugar and stir until it dissolves.

Squeeze the juice from the oranges and pour it into the pan. Also take a few pieces of orange peel and throw them into the pan.

Bring to a boil and cook for five minutes. After which we immediately pour it into clean, sterile bottles and seal it.

Turn the bottles over onto the lid, cover them with a towel and leave to cool.

Pumpkin juice with an orange aroma and a bright citrus note is ready!

Pumpkin juice without sugar, pasteurized for the winter

An easy recipe without unnecessary ingredients and movements. Try it!

This recipe is sugar-free, allowing you to enjoy the pumpkin drink by adjusting the sweetness to your liking with honey or sweetener, or just sugar to taste. Immediately before use.

Ingredients

• Pumpkin - any quantity

Preparation

Peel the pumpkin and put it through a juicer.

Bring the resulting juice to a boil and immediately distribute it into a sterile container.

Pasteurize in a water bath at 90 degrees for 10 minutes.

Then we seal it, put it on the lid, and wrap it in towels.

When it cools down, store it in a dark, cool place.

We drink with pleasure!

Pumpkin juice with sea buckthorn

An interesting vitamin duet is obtained if pumpkin is combined with the healthy berry sea buckthorn.

This completes our selection, save it to social networks, share it with friends and add it to your piggy bank!

Prepare healthy and tasty vegetable juice and be healthy!

See you in the next delicious articles on our blog 💖.

Preparing pumpkin juice for the winter is a great idea to preserve vitamins and other beneficial substances. After all, we can always be confident in a homemade drink, because we know that it consists only of natural ingredients.

In addition, such a preparation will cost much less than the store-bought version. That's why it's helpful to learn how to make pumpkin juice at home and learn to replicate the simple recipes below.

Pumpkin juice can be with or without pulp. In the first case, it is extracted using a juicer, and the pulp is sifted out. In the second - using a grater or simply from boiled pumpkin pieces.

At the same time, such a drink should only be poured into sterilized jars. This means that they must be processed at temperature (along with the lids). There are several ways to do this:

• The simplest is to keep the washed jars in the microwave for 3 minutes (power 800 W). In this case, a little water is first poured into them (level 3-4 cm from the bottom).

• Keep the jars in the oven, heated to +140 o C, for up to 15 minutes. It is important to understand that a gas oven is not the best option, since the temperature is unevenly distributed in it.

• The classic option is to hold the jars over steam. A pan of water is placed on the stove, and a wire rack (for example, from an oven) is placed on it. As soon as the water boils, put the jars upside down and let them sit for 10-15 minutes.

• A similar method is to boil the jars and lids for the same amount of time in water.

Sterilization of jars - boiling

• Finally, there is an original way - keep it in the dishwasher at +70 o C. The dishes will be ready when they have gone through the full washing cycle.

How to prepare pumpkin for juice

As for pumpkin, its preparation is quite simple and intuitive:

1. Wash the peel.
2. We clean it down to the ground.
3. Remove all seeds from the pumpkin.
4. Cut the vegetable into equal, small pieces.

Preparing pumpkin for juice

To work with this melon crop, you definitely need to stock up on a large and very sharp knife. Therefore, be especially careful - you only need to cut the pumpkin, and it is better to protect your fingers.

How to make pumpkin juice at home: simple recipes

So, now about the recipes themselves. To make pumpkin juice you will need:

• pumpkin;
• sugar (about 4-5 tablespoons per liter of juice).

Pumpkin juice for the winter without pasteurization

To prepare pumpkin juice for the winter at home using this simple recipe, proceed as follows:

Step 1. Pass the pumpkin pieces through a juicer and get a natural drink.

Step 2. For each liter, add 4-5 large spoons of sugar.

Step 3. Cook the juice so that it boils, but does not boil (5 minutes after light boiling, approximately +90 o C).

Step 4. Pour the drink into jars and roll up.

Pumpkin juice with pulp - without a juicer

What about pumpkin juice with pulp? It contains the largest amount of useful substances and also satisfies perfectly, which is especially useful in the evening hours, when you can no longer eat, and hunger can get serious.

In such cases, juice with pulp will help out, which can be prepared according to this recipe:

Step 1. This time you won't need a juicer. You just need to cut the pumpkin into small pieces of the same size.

Step 2. Now put them in a pan.

Step 3. Fill with water so that it just covers the pieces.

Step 4. Bring to a boil, add sugar, turn off the heat.

Step 5. Cool and rub the pumpkin mixture through a sieve. Roll the pumpkin juice and pulp into jars.

Pumpkin juice for the winter with lemon

And this is a more interesting option, which is distinguished by a pleasant citrus aroma and light sourness.

For 1 liter of finished drink you will need:

• 5 tablespoons of sugar;
• 5 g citric acid or juice of 1 lemon;
• Instead of lemon, you can take 2-3 oranges (to taste).

We proceed like this:

Step 1. Initially, the pumpkin is not boiled, but cut into large pieces and grated on a grater with large holes.

Step 2. Then put the pulp together with the juice in a saucepan, add water (the amount is 2 times the pulp) and bring to a boil, then cook for 15 minutes over low heat. At the same moment sugar is added.

Step 3. Cool, add citric acid or freshly squeezed lemon juice (you can use freshly squeezed orange juice instead).

Step 4. Pour the juice into jars and seal. We get delicious and healthy pumpkin juice with lemon - you'll just lick your fingers!

Pumpkin juice for the winter with carrots

Carrots and pumpkin are a sweet couple. They enrich each other’s taste and, of course, only make the final product healthier. This time you will need the following products:

• pumpkin pulp - 0.5 kg;
• carrots - 0.5 kg (3-4 large roots);
• water – 2 liters;
• lemon – 1 large or 2 medium fruits;
• sugar – 200 g (10 tablespoons).

Here's how to make pumpkin juice for the winter at home using this recipe:

Step 1. First, grate the carrots and pumpkin on a medium grater, carefully squeeze out the juice by hand, strain it through a sieve (you can leave it with the pulp).

Step 2. Place the mixture in a saucepan, add 2 liters of water, and bring to a boil.

Step 4. As soon as the mixture has cooled a little, add lemon (or orange) juice and roll into jars.

Homemade pumpkin juice without additives

Stocking up on such a drink for the winter is an interesting and, without a doubt, useful thing. The benefits of pumpkin have long been proven by scientific and medical research. It contains a lot of microelements - potassium, zinc, iron, calcium and magnesium, there are vitamins B, C, E, K. This means that it will be good for health - for the heart, stomach and bone tissue.

Taking even one glass of pumpkin juice a day will improve digestion and rejuvenate the body by activating metabolic processes. And one more pleasant bonus - the components of the juice help burn fat and give you a feeling of fullness with a minimum of calories (38 kcal per 100 g).

Pumpkin-apple juice for the winter

We will need the following ingredients:

• 1 kg pumpkin;
• 1 kg of apples (preferably sweet and sour);
• 200 g sugar;
• 10 g citric acid.

How to make juice:

Step 1. Wash the apples, remove peels and seeds, and also wash and peel the pumpkin.

Step 2. Cut the pumpkin and apples into cubes.

Step 3. Place all the cubes in a saucepan and cook until the fruit is ready, then remove from heat and cool.

Step 4. Grind the pumpkin-apple mixture with a blender, add sugar and citric acid.

Step 5. Put the mixture on the fire again, cook for another 10-15 minutes.

Step 6. Remove the prepared pumpkin and apple juice from the stove, pour into sterilized jars and close for the winter. After rolling up the iron lids, the jars need to be turned upside down and covered until they cool completely.

Pumpkin juice - a healthy and tasty drink for the winter

Bon appetit!