How to make homemade pumpkin juice. Pumpkin juice with dried apricots for the winter

pumpkin juice occupies a leading position among vegetable drinks. The reason for its popularity lies in the huge supply useful substances, which there are not enough fingers to count, and original taste. In addition, its excellent compatibility with honey, fruits and citrus fruits allows you to prepare both traditional and multi-vitamin cocktails.

Pumpkin juice benefits and harms, how to drink?

It’s good that pumpkin juice, the benefits and harms of which have long been reliably studied, is available to everyone. This drink is a source of a whole group of vitamins, including K, E, C and pectins, which are beneficial for the intestines. The juice is a strong cleanser, so people with high acidity and stomach problems should not drink it.

Pumpkin juice is an excellent preventive remedy for cardiovascular diseases. It perfectly cleanses the liver, strengthens nails and hair, and helps cope with insomnia.
For health and strengthening purposes, it is recommended to drink no more than 125 ml of juice once a day, 30 minutes before meals. For medicinal purposes, the portion is increased to three times a day and taken for 10 days.
Pumpkin juice is excellent cosmetic product, helps against acne and rejuvenates the skin.

How to make pumpkin juice?

Many housewives prepare pumpkin juice at home using a juicer. Juice squeezed through cheesecloth will turn out just as good. The whole essence of the preparation is that the pumpkin pulp is crushed, squeezed, seasoned with honey or sugar and served. For winter storage Boil the juice for 5 minutes and roll it into jars.

Pumpkin juice at home will turn out bright, tasty and aromatic only if you use juicy young fruits weighing no more than 7 kg. This pumpkin contains a lot of carotene and natural fructose.
Pumpkin juice does not have a pronounced taste, so honey, orange and lemon juices are often added to it, nutmeg and even brine.
Fresh juice loses quickly beneficial features, so you need to drink it right away or preserve it.

Preparing pumpkin juice for the winter using a juicer is as easy as shelling pears. Possessing high power, the modern unit will separate the juice from the pulp in a matter of minutes, increase its quantity and retain a maximum of vitamins. Housewives will need to place the peeled pumpkin in a juicer, and boil the squeezed juice a little and roll it in a jar.

Ingredients:

pumpkin pulp - 4 kg;
sugar - 100 g;
lemon juice- 60 ml.

Preparation

Pass the pumpkin pulp through a juicer.
Add sugar and put on fire.
Boil pumpkin juice at 90 degrees for 5 minutes, add lemon juice, pour into jars and roll up.

Pumpkin juice in a juicer for the winter

Lovers of convenient technology can cook pumpkin juice in a juicer. This process does not require presence: you need to put the pumpkin pieces in the upper compartment, fill the lower one with water, put the structure on the stove and go about your business. The juicer cooks and sterilizes at the same time, which helps to prepare the drink instantly.

Ingredients:

pumpkin pulp - 2 kg;
water - 1.5 l;
sugar - 150 g;
citric acid - 10 g.

Preparation

Place the pumpkin pieces in the upper compartment with a sieve and cover with a lid.
Pour water into the lower bowl and place the device on the fire.
Place a clean saucepan and lower the juicer hose into it.
IN collected juice, add sugar, citric acid and pour into jars.

For the winter - great solution for those who do not accept the drink in pure form. With the addition of orange, the juice acquires freshness, a subtle tropical aroma, pleasant sweet and sour taste and various vitamins, the tonic properties of which allow it to be used as effective medicine from a cold.

Ingredients:

pumpkin pulp - 4 kg;
oranges - 500 g;
sugar - 800 g;
citric acid - 10 g;
water - 2.5 l.

Preparation

Squeeze Orange juice.
Boil the pumpkin pulp in 1 liter of water for 20 minutes.
Grind in a blender.
Place in a saucepan, add water, sugar, orange juice, citric acid and cook for 10 minutes.
Roll the pumpkin juice and pulp into jars. The jars must be shaken before use.

Practical and thrifty housewives preferred to everyone else useful preparations. This is a great opportunity simply, financially accessible and without special troubles get a whole set of microelements and vitamins, the balanced composition of which is also relevant in dietary nutrition, and for the diet of infants.

Ingredients:

pumpkin pulp - 500 g;
apples - 400 g;
water - 1.5 l;
sugar - 250 g;
citric acid - 10 g.

Preparation

Grind the pumpkin pulp and boil in 250 ml of water for 25 minutes.
Rub through a sieve.
Grate the apples and squeeze through cheesecloth.
Mix Apple juice with pumpkin, add water, sugar, citric acid and boil for 5 minutes.
Pour into sterile jars and seal.

For the winter - the leader among drinks made from vegetables. It is tasty, healthy, and its absence in stores is a reason to experiment with self-cooking. During cooking, the vegetables are squeezed through a juicer, the juices are boiled, the broth is mixed with two types of juice, heated and rolled.

Ingredients:

peeled pumpkin - 1.5 kg;
carrots - 900 g;
sugar - 100 g;
lemon juice - 60 ml;
water - 900 ml.

Preparation

Pass the carrots and pumpkin through a juicer.
Pour water over the squeezes and bring to a boil.
Strain through a sieve, mix with juices, add sugar, lemon juice and heat.
Roll into sterile jars.

Pumpkin juice with dried apricots for the winter

Pumpkin juice with dried apricots is a homemade classic. Dried apricots, in terms of the amount of useful substances they contain, are twice as large as fresh apricot fruits, which helps, by adding just a handful of dried fruits, to get a tasty and vitamin drink, which will restore the intestinal microflora, normalize vision, increase immunity and deal with viruses.

Ingredients:

peeled pumpkin - 2.5 kg;
dried apricots - 300 g;
carrots - 2 pcs.;
sugar - 1.5 kg;
water - 7.5 l;
citric acid - 10 g.

Preparation

Cut pumpkin, dried apricots and carrots into cubes, add 2.5 liters of water and cook for 3 hours.
Grind in a blender, add the remaining water, add sugar and citric acid.
Cook for an hour, pour into jars and seal.

Pumpkin juice is a help to caring parents. His delicate taste and cheerful Orange color will attract the attention of kids, and the whole range of vitamins will delight caring parents. In addition, the drink is very easy to prepare: freshly squeezed pumpkin juice is mixed with apricots, heated, the mixture is pureed and heated.

Ingredients:

peeled pumpkin - 2.5 kg;
apricots - 1.5 kg;
sugar - 100 g.

Preparation

Squeeze the pumpkin pulp through a juicer.
Pour juice over peeled apricots and heat.
Rub the mixture through a sieve, add sugar, bring to a boil and pour into jars.

There is time to prepare for the winter: the berries have not yet reached their 100% ripeness, and the recently harvested pumpkin needs to rest. Sweet and sour recipe aromatic juice will come in handy by mid-autumn, because just then sea buckthorn will be filled with folic, oxalic, malic acids and many other useful substances.

Ingredients:

pumpkin pulp - 3.5 kg;
sea buckthorn berries - 900 g;
water - 150 ml;
sugar - 100 g;
citric acid - 5 g.

Preparation

Squeeze the pumpkin through a juicer.
Pour water over the sea buckthorn, heat until soft and rub through a sieve.
Mix two types of juice, add sugar, citric acid and cook for 5 minutes.
Pour pumpkin-sea buckthorn juice into jars and roll up.

Pumpkin juice without sugar for the winter

Sugar-free pumpkin juice has a number of benefits. In addition to nutritional, dietary and vitamin properties, this drink is very convenient to prepare and varied, because it taste properties can always be changed according to personal preferences: add honey, combine with fruit juices, spices, used in preservation and in the preparation of sauces.

Pumpkin can be used for cooking variety of dishes. In addition, it is perfect for making juice. Preparing pumpkin juice for the winter at home is not difficult at all. If desired, you can diversify the taste of this drink by mixing pumpkin juice with the juices of other vegetables and fruits. Here are a few recipes for making juices.

Pumpkin juice is an excellent source of vitamins, including ascorbic acid, beta-carotene, vitamin K. In addition, healthy drink supplies the body with iron, potassium, phosphorus, dietary fiber and pectins.

However, not everyone likes the bland pumpkin juice and the specific aroma of this vegetable. Therefore, juice is often prepared with various additives. These can be juices of citrus fruits, apples, carrots, and berries. You can add honey, citric acid, vanillin or cinnamon to the juice.

It is convenient to use for making pumpkin juice kitchen appliances. You can make juice in a juicer or using a juicer. If these devices are not at hand, do not be upset. You can use a regular meat grinder or blender, or do without using any equipment at all and prepare the juice the “grandmother’s” way.

To preserve the juice for the winter, it must be sterilized. In some recipes, the juice itself is boiled, after which the boiling liquid is poured into sterilized jars and immediately sealed. In another method of preparation, the juice is poured into clean jars and then sterilized in boiling water for 15-20 minutes. After this, the jars are closed with lids.

Interesting facts: pumpkin is native to Mexico. It was in this country that pumpkin seeds collected 7,000 years ago were found.

Pumpkin juice in a juicer - a simple recipe

If you prepare a lot of different juices for the winter, then you should purchase such a useful device as a juice cooker. It’s easy to prepare pumpkin juice in a juicer; here’s a simple recipe: natural juice without additives.

You can make pumpkin juice with pulp (this option is the healthiest) or without it. To make juice with pulp, you will need to wait for the juice to separate, then simply stir the boiled pumpkin with a spoon, and the puree will fall through the sieve into the juice collector.

To prepare natural juice, you need a pumpkin with a dense juicy pulp. It is necessary to prepare juice from a pumpkin recently picked from the garden, since a stale vegetable loses moisture from it too. good juice will not work.

Wash the pumpkin well and remove the crust. Then cut the fruit in half and carefully remove the seeds along with the fibers. Then cut the pumpkin into pieces.

Place the bottom pan of the juice cooker on the fire, into which water has been poured up to the mark. We install a juice collector on top. We place a sieve on the juice collector. Place the prepared pumpkin pieces into a sieve and cover the juicer with a lid. Let the pumpkin steam. The cooking time for juice depends on the type of pumpkin, or more precisely, on the degree of density of its pulp. As a rule, you need to steam the pumpkin for about 30 minutes (time is counted from the moment the water boils).

When preparing natural juice, the liquid collected in the juice collector is immediately poured into a pre-sterilized glass container and hermetically sealed.

Read also: Cabbage in jars for the winter - 11 very tasty recipes

If you want to give the juice a more expressive taste, then pour the liquid collected in the juicer into a saucepan. Add sugar or honey and citric acid to taste. You can add a little vanilla.

Place the pan on the heat and bring to a boil, stirring constantly until the sugar dissolves. As soon as signs of boiling appear, immediately pour the juice into sterile jars and close them tightly with lids.

Juice through a juicer with lemon

It is equally easy to make juice by running the pumpkin through a juicer. Let's prepare this version of the drink with lemon.

1 kg pumpkin;
1 medium sized lemon;
250 gr. sugar (or to taste).

We clean the pumpkin from seeds and crusts. Cut into small pieces. We pass the pumpkin through a juicer. You can add it to the juice if you wish. pumpkin pulp, which remains in the juicer grid.

Wash the lemon and scald it with boiling water. Remove the zest using a sharp knife or grater (for the specified amount of fruit, it is enough to take 1 teaspoon of zest). Squeeze juice from lemons (almost any brand of juicer has an attachment for squeezing juice from citrus fruits).

Mix two types of juice in a saucepan, put on fire, add sugar. Stir until completely dissolved. We heat the juice until it boils, but do not boil, in order to retain more of the vitamin. Pour the drink into sterile jars and immediately close them tightly with lids.

Cooking through a meat grinder with oranges

Pumpkin juice turns out very tasty if you prepare it with oranges. We will prepare the juice by passing the pumpkin pulp through a meat grinder.

4.5 kg of pumpkin pulp (weight without peels and seeds);
4 kg of oranges;
800-1000 gr. sugar (to taste);
2 teaspoons citric acid(the amount of acid can be changed to taste).

Cut the peeled pumpkin into small pieces and place it in a saucepan. Pour water so that it is at the level of the pumpkin pieces and put it on the fire.

Wash the oranges well with a brush, then pour boiling water over them and rinse again cold water. This treatment will remove the waxy coating from the peel. Using a vegetable peeler or grater, remove the zest from one orange, finely chop the zest and add it to the pumpkin.

When the pumpkin becomes soft, turn off the heat and let the pan cool. Pass the soft pumpkin through a meat grinder. Then we dilute the puree with a decoction so that we get a liquid similar in consistency to regular juice with pulp.

Squeeze the juice out of the oranges and strain it so that no seeds get into the drink. Pour orange juice into pumpkin juice. Put the mixture of juices on the fire, add sugar and citric acid to taste. Continue heating the juice, stirring until the sugar is completely dissolved.

Bring the juice to a boil and immediately pour it into a pre-prepared and sterilized container. Immediately cover with a lid and seal tightly.

Read also: Cabbage solyanka for the winter - 8 finger-licking recipes

Handmade pumpkin juice with apple

If you don’t have any equipment at home for grinding pumpkin, you can prepare the juice using a regular sieve. Let's prepare this juice with apples.

2.5 kg pumpkin;
2.5 kg of apples, it is better to take varieties with a sour taste, since pumpkin is fresh;
1.5 kg sugar;
30 gr. citric acid.

We clean the pumpkin from seeds and crusts. Cut into small pieces. Place the pumpkin pieces in a saucepan and fill with water until it is level with the pumpkin slices. Place on the fire and cook at low boil for about half an hour.

The pumpkin should become completely soft. 10-15 minutes before readiness, add apples to the pan, which have previously been peeled from seeds. Turn off the heat and leave to cool on the stove with the lid on.

Advice! In all recipes, the amount of sugar and citric acid is indicated approximate; when adding these ingredients, be guided by your taste.

Remove the warm pumpkin and apples with a slotted spoon and rub through a sieve. Add the broth to the resulting puree, diluting the juice to the desired consistency. Pour the juice into a saucepan, add sugar and citric acid. Bring the juice to a boil, stirring constantly.

As soon as it boils, immediately turn off the heat. And pour the boiling juice into pre-sterilized jars. Immediately cover the jars with boiled lids and seal hermetically.

Homemade pumpkin and carrot juice

Very healthy juice obtained from pumpkin and carrots. This drink is a record holder for vitamin A content. And in order for the vitamin to be better absorbed, it is recommended to serve the juice with a spoonful of whipped cream.

1.2 kg pumpkin;
0.8 kg of juicy carrots;
200 gr. sugar (or to taste);
0.5 lemon.

Peel the carrots and rinse. Cut the root vegetables into small pieces. We cut off the rinds from the pumpkin, then cut it and carefully remove the seeds and fibers. Cut the peeled pulp into pieces. Moreover, the pumpkin pieces should be approximately the same size as the carrot pieces.

Prepare juice using a juicer. Set the squeezed juice aside for now, and put the squeezed juice in a saucepan, add one liter of water and put it on the stove. Boil for one to two minutes. Let the broth cool and thin through a sieve.

Mix the broth with the previously squeezed juices. Add sugar and lemon juice to taste. Then heat the juice again, bringing it to a boil. Pour the prepared drink into a sterilized glass container, immediately cap it, and the jars must be sealed.

Advice! If you don’t have lemon at home, you can make juice with citric acid. It is better to dilute the acid in advance small quantity water and pour this mixture into the juice. With this method of introducing acid, the risk of “over-acidifying” the juice is reduced.

Pumpkin-carrot juice with dried apricots

Even more tasty option pumpkin-carrot juice it turns out if you cook it with dried apricots.

1 kg pumpkin;
1 large carrot;
150 gr. dried apricots;
5 gr. citric acid;
3 liters of water;
1.25 cups sugar.

Calories: Not specified
Cooking time: Not indicated

The best time for harvesting is autumn, when the pumpkin is fully ripened, gaining taste, sweetness and vitamins. The preparation is very simple: cook the diced pulp until tender, chop it, dilute the puree with water to the desired consistency and, after boiling, roll it up. Adding dried apricots not only makes the juice even healthier, but also improves the taste and gives pleasant aroma ready juice. Still, despite its usefulness, not everyone loves pumpkin precisely for its specific taste and smell, so take note of this recipe and prepare delicious and healthy pumpkin juice with dried apricots at home for the winter.

Ingredients:

- peeled pumpkin – 700 g;
- dried apricots - a handful;
- sugar – 200-250 g;
- water – 2 glasses;
- citric acid - on the tip of a teaspoon.

Recipe with photos step by step:

Cut the pumpkin into small pieces, remove the fibrous pulp and seeds, and cut off the rind. Rinse under cold water.

Cut into small pieces and place in a thick-bottomed pan or cauldron. It is better to take a wide and deep cooking vessel, in which it will be convenient to grind the pumpkin into puree.

Pour in a glass of water. Water is needed to prevent the pumpkin from burning when heated.

Wash dried apricots and add to pumpkin. If it is very dry and dense, then for quick boiling you can cut it smaller, add the soft one whole.

Place on high heat. After boiling, reduce the heat to low. Cook covered for 30-40 minutes until the pumpkin and dried apricots are soft. Puree the contents of the pan with an immersion blender until smooth thick puree no pieces. The mass should be smooth and homogeneous.

Add water. If you want to make the juice not very thick, add another glass of water, but then you will need to increase the amount of sugar.

Add sugar. Place on low heat, after boiling, taste for sweetness - if the pumpkin is not sweet, add as much as needed (to taste).

Cook pumpkin juice for 15 minutes at low boil. At the end of cooking, add citric acid - it will add a slight sourness and ensure better preservation of the preparation for the winter.

Steam the jars, heat them in the oven or microwave oven. Boil the lids in a ladle. Pour boiling pumpkin juice into hot jars and screw on the lids. Turn over, cover with a blanket and leave for a day.

After cooling, we transfer the jars of juice to a cool room or put them in the pantry. Good luck with your preparations!
It turns out delicious too

Surprisingly, not everyone loves pumpkin raw or cooked, but many people love pumpkin juice, especially when there are other vegetables and fruits in it. Just while the season is going on, you need to have time to satiate yourself natural vitamins, and also, if possible, make different blanks for the winter. And in this article you will learn how to prepare pumpkin juice for the winter at home.

If you just want freshly squeezed juice without any purpose long storage, then there is such an option here too. In general, the material is detailed and useful. I advise except step by step recipes Be sure to watch the videos attached below; they show the cooking process as clearly as possible.

And we will start with those same “home conditions”, since everyone has their own. Does anyone have good juicer, or the same blender, someone even got a juicer. In this case it will be much easier for you. But at the same time, using a juicer to obtain large volumes of juice will not work - it may simply burn out.

And here the familiar graters, sieves and pans come to our aid (of course, an immersion blender would also come in handy). These are the conditions under which we will make the juice in most recipes. Yes, it’s long and tedious, but you can prepare and preserve tens of liters delicious juice. Enough for the whole winter!

Recipes

This is the simplest recipe in every sense. There is nothing here except pumpkin pulp, sugar and citric acid. As planned, we will then pour this juice into jars, but if you are making a little for testing, you don’t even need to add citric acid. Just store in the refrigerator.

All other variations are based on this recipe. Some new ingredients are added, for example, carrots, apples, oranges, apricots, dried apricots, and so on.

We will need:

Peeled pumpkin – 2 kg.
Sugar – 200 g.
Water – 2 l.
Citric acid – 0.5 teaspoon;

Step-by-step cooking process

The pumpkin must first be peeled and seeds removed. Next, cut it into small cubes.
Place in a saucepan and add 2 liters of water. Place on the stove and cook until the pumpkin is soft.
Now boiled pumpkin puree using an immersion blender. We don’t drain the water, we chop it straight up.
Add sugar and citric acid. Stir and bring to a boil again over low heat.
If the juice seems too thick, you can add more water to the desired consistency. Of course, then you will have to boil everything again.
In the meantime, you need to sterilize the jars and lids. Pour the hot juice into the jars and immediately roll up or screw on the lids. That's it, now we cover the jars with some kind of blanket and let them cool gradually.

Then we put these jars in a dark, cool place. After opening, store only in the refrigerator.

Pumpkin juice with orange (recipe is to die for!)

And this is probably the most popular recipe pumpkin juice with pulp. And all thanks to the addition of orange and lemon, which ultimately create an unforgettable taste and aroma. You won't find this in stores.

You can use lime instead of lemon if you wish.

Ingredients:

Pumpkin – 6 kg.
Orange – 5 pcs.
Lemon – 1 pc.
Sugar – 1.5 kg.
Water – 6 l.
Citric acid – 2-3 teaspoons;

Let's start cooking

We wash the ripe pumpkin, then peel it, cut out the seeds, and chop it into small pieces. Place them in a large saucepan, add water (to cover the pumpkin), and place on low heat.
Rinse the lemon and oranges with water, then pour boiling water separately for a couple of minutes. Next, cut them in half and squeeze the juice into a bowl.
We don't need lemon peels, but we send the squeezed oranges to boil with the pumpkin. Cook the pumpkin until cooked, that is, until soft, stirring from time to time.
Now orange peels we take it out, and press the pumpkin itself thoroughly until soft puree. You can use a blender, or try a masher.
In a separate saucepan, boil 6 liters of water, stir in sugar and citric acid. Now let's connect pumpkin puree and sugar water. Stir well and bring it all to a boil again.
The juice is ready! Now it should be poured into sterilized jars and immediately closed with sterile lids. Turn the jars over, cover with a blanket and leave to cool for 1-2 days. Then we lower everything into a cool place.

Video with a similar option

Pumpkin and carrot juice for the winter through a juicer

Very bright and very healthy juice from pumpkin and carrots. A glass of this juice in the morning, and you will saturate yourself with many vitamins for the whole day! Information about vitamins and benefits is given at the end of the article.

Another feature of the recipe is that we need a juicer here. We will do everything the other way around: first we will get the juice, and then we will boil it. Yes, during the cooking process a certain amount of vitamins is lost, but what can you do? We need to somehow prepare this juice for the winter.

Required ingredients:

1 medium ripe pumpkin;
5-7 carrots;
Sugar – 5 tbsp. spoons for every liter of juice;

How to cook it

We wash all the vegetables, peel the carrots, then put them in the juicer. We remove the peel and seeds from the pumpkin, chop it, and then put it through a juicer.
Stir the resulting juice and pour it into the pan. We look at the resulting volume and add it based on it. required amount Sahara.
Over low heat, bring the juice almost to a boil, cook for 5-8 minutes. We sterilize the jars and lids, then fill them with hot juice. If desired, all this can be kept in a water bath (10-15 minutes), then roll up the lids.
The jars must cool gradually and completely. To do this, cover them with a thick blanket.

Juice from pumpkin, apples, quince and carrots (for the winter)

Ingredients:

Ripe pumpkin – 6 kg.
Quince – 3 pcs.
Apples – 3 pcs.
Carrots – 2-3 pcs.
Water – 10 l.
Sugar – 0.4-0.7 kg.
Citric acid – 2.5 teaspoons;
Vanilla sugar – 1 tbsp. spoon (optional);

How to make this juice

We wash and peel everything. We also remove seeds everywhere.
Now we either chop everything finely and finely, or pass it through a meat grinder, or three on a coarse grater.
Place a mixture of fruits and vegetables into a large saucepan and add sugar. The amount of sugar depends on your taste preferences, some like it sweeter, some like it sour.
Cover with a lid and cook over low heat for 30 minutes. The vegetables have released their juice, now you can stir. Remove the lid and cook for about another 1.5 hours. It is important for us that the mass boils down a little and is thoroughly boiled, that is, it becomes very tender.
In the meantime, you need to sterilize glass jars and covers for them.
The pumpkin-fruit mixture is ready, now it needs to be thoroughly processed with a blender. But if small pieces don’t bother you, then you can leave everything as is.
Take a separate pan, put about 1 liter of puree into it, then pour 2 liters of water. Place on the stove, add 0.5 teaspoons of citric acid. Stir and slowly bring to a boil. Remove the foam, boil for 5 minutes, then pour into prepared jars and roll up the lids. We repeat the entire operation until the puree runs out. The result is 5 three-liter cans excellent canned juice.

Freshly squeezed pumpkin juice

This is not even a specific recipe, but a kind of sketch, a set of recommendations, since there is nothing special to describe here. Everything is extremely simple!

We will either need a juicer or a blender and gauze. It also depends on whether you want the juice with pulp or without it. Of course, it will be healthier with pulp.
We take pieces of peeled pumpkin and add to it your choice: apple, pear, orange, carrot, plum, rowan, apricot, peach.
Next, we either make juice straight away, or fruit puree. Squeeze the puree on gauze. It is advisable to drink such juice within the next few hours, but if you plan to store it in the refrigerator for days, then boil it, add a little citric acid and let it cool.

And here is a video on the topic

Good day everyone, dear friends. These are the most ripe autumn vegetables- beautiful pumpkins. So many delicious and healthy dishes you can cook with them! This is a real storehouse of vitamins. You can also cook their pumpkins delicious drink. I will share his recipe with you today.
There are few ingredients in the recipe, the drink is simple to prepare, and labor costs are minimal. The most difficult thing is to cut the pumpkin, this year I have just a stone one, I could barely get by without male power.

Peel the pumpkin from seeds and peel, cut into arbitrary pieces, measure out 1 kilogram. My dried apricots.

Peel one carrot and cut it into pieces. Place in a saucepan and add 1 liter of water.

We also send pumpkin and dried apricots there.

Bring to a boil, cook for 1 hour. After an hour, remove the vegetables from the heat and grind them using a blender.

Add the rest of the ingredients.

I measured citric acid on a scale.

I first added a glass of sugar, but since this particular pumpkin is not too sweet, I added another quarter glass.

Pour in 2 liters of water, bring to a boil, cook for another 30 minutes.
At this time, sterilize the jars and lids. I boiled the lids for 5 minutes, and this year I sterilized the jars in the microwave.

Spilling hot drink into jars, roll them up and send them for storage.

The drink keeps well all winter. Its taste is bright with notes of sunny ripe apricots. My picky husband blew out a whole jar and asked me to brew more.

Delicious. And how many benefits there are in this drink! Definitely more than store-bought juices.
And for lovers of pumpkin dishes, I can also recommend the most delicate puree soup. Bon appetit!

Cooking time: PT02H00M 2 hours