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

Pumpkin juice is a healthy drink for maintaining good health. It enriches the body with vitamins, treats some diseases and helps keep the figure in great shape. And if you prepare it for the winter, combining it with apples, carrots, oranges and other fruits, problems with low immunity will not be a problem. This article will talk about how to make pumpkin juice yourself and what beneficial properties it has for people of any age.

Necessary equipment and utensils

Making pumpkin juice at home is not difficult. First you need to decide how you can get it. The first, fastest one is using a juicer. The second is when the product is cooked in a juicer. The third, more labor-intensive method, in which the pumpkin is grated and then the juice is squeezed through several layers of gauze. Another, fourth cooking option is boiling pumpkin cut into pieces in water and then grinding it in a blender. Any of the listed methods for obtaining pumpkin nectar is good in its own way, so everyone can choose an acceptable option for themselves.
We will take a closer look at the fourth method of producing pumpkin drink, which was mentioned above. So, to prepare it we will need:

Juicer.
Blender.
Table-knife.
Pan (at least 8 liters).
Sterilized jars.
Seaming machine and lids.

Required Ingredients

Here is a list of products from which we will prepare our juice:

Pumpkin pulp - 3 kilograms;
Granulated sugar - 500 grams;
Water - 2 liters;
Citric acid - 10 gram sachet (2 tsp).

Features of product selection

Regardless of the method of obtaining the drink, you first need to choose the right vegetable itself. There are three varieties of table pumpkin suitable for human consumption: hard-barked, large-fruited and nutmeg. Which one to choose is up to you.

- the most common type. This variety ripens faster than others. As the name suggests, the bark of this fruit is hard and dense. The inside of the pumpkin is fibrous, with a delicate aroma, the pulp is sugary, with many soft yellow seeds. Such a fruit is difficult to peel.
- biggest pumpkin Five-kilogram representatives of this species are a common occurrence. The taste of this fruit is sweet and delicate. It has a soft skin, so it is easy to clean.

- ripens later than others, its fruits are bright orange, not very large, with a soft crust. This type of pumpkin is one of the most delicious.

Did you know? The nutmeg variety has the highest sugar and carotene content, large-fruited pumpkin is high-yielding, and fruits with a hard crust can be stored the longest.

If you have to buy pumpkin at the market to prepare nectar, you need to consider several important points:

Choose firm, fairly ripe fruits that have evenly colored skin.
A quality vegetable should not have its tail cut off, it should break off on its own. If the tail is cut off, it means that you have an unripe fruit.
It is better not to take pumpkin that has already been cut into slices. It is not known in what sanitary conditions the fruits were stored before slicing, and they were not necessarily washed beforehand. Also, the cut vegetable could be rotten.
If you do buy chopped vegetables, then taste the seeds. They must be ripe and large, which means that the fruit is ripe and has absorbed all the beneficial properties.

Did you know? The older the pumpkin, the higher the nutritional value of its seeds.

Step-by-step process for preparing pumpkin juice at home for the winter

The process for preparing pumpkin juice is as follows:

Important! Canned juices can be stored not only in a cool place, but also at room temperature. The only caveat is that they should not be exposed to sunlight, otherwise the oxidation process will begin and the beneficial properties will be lost.

How to clarify juice and is it necessary?

The pumpkin drink is not transparent due to the particles suspended in it, for this reason not everyone likes its taste.

A way to make juice clearer

To get a clear drink, you need to filter it through gauze folded in several layers, let it settle in a cool place, and then pour the settled liquid without sediment into another container. But is it really necessary to do this?

Is there any benefit from lightening?

According to nutritionists, it is unclarified juices, in which the pulp is preserved in the form of suspended particles, that are especially useful for maintaining health. Such drinks contain fiber and pectins, which have a beneficial effect on the functioning of the stomach and intestines, and also reduce cholesterol levels.

Beneficial properties of pumpkin juice

Medical experts advise drinking juice for both adults and children, even infants. It has the following positive effects on organs and systems:

It contains many amino acids, vitamins and minerals.
Increases the body's defenses.
Promotes cleansing of fats, toxins and impurities.
Normalizes cholesterol levels.
Removes radionuclides.
Helps fight cancer.
A product with the addition of honey helps fight insomnia.
Increases vitality and performance.
Removes stones from the kidneys and bladder.
Improves the functioning of the circulatory system and heart.

For adults

Now let’s learn more about the benefits of a pumpkin drink for an adult if consumed regularly:

Important! How much juice you can drink daily is up to everyone to decide for themselves. It must be remembered that the maximum volume required for a healthy adult is 2 glasses per day. The body will not be able to fully absorb more.

For children

Pediatricians and nutritionists recommend introducing pumpkin into the diet of babies at a very early age (from 5-6 months) as an additional nutrition, starting with 5 ml (1 teaspoon). It should be given carefully, observing the child’s skin reactions, as individual intolerance to pumpkin products may occur. Older children, from 3 years old, can drink on average 200-300 ml of pumpkin product per day.

With the regular presence of pumpkin drink in the children's menu, the following positive effects on the children's body are observed:

The stool is regulated, as a result of which the gastrointestinal system works well.
If there is no intolerance to pumpkin products, then this juice can even eliminate existing allergies to other products.
A rich set of trace elements, minerals and vitamins protects the child’s body from the effects of free radicals and promotes good growth and development.

What can you add to regular pumpkin juice?

Although pumpkin drink is healthy, due to its specific taste and smell, not everyone likes it. The problem can be solved by mixing it in arbitrary proportions with other nectars that are no less life-giving.

Did you know? pumpkin flowersSamecan be eaten. In Italy, the most common recipe for preparing them is stuffed flowers with mozzarella and tomatoes.

Apple, orange, carrot, cranberry juices, as well as dried apricot compote go well with pumpkin nectar. Below are short recipes for making cocktails in your home kitchen:

Apple

To make the pumpkin apple drink, you must first prepare the pumpkin according to the recipe above. At the end of cooking, we cook the apples. You can take fruits of any favorite variety, but green ones are best, they are usually more juicy. Then you need to remove the cores and stalks from them. Squeeze the juice through a juicer, add sugar, lemon zest and boil. Pour the apple mixture into the prepared hot pumpkin product and let them simmer together for 3 minutes, no more. Pour into prepared jars and roll up.

To prepare this mix you will need (for 3-4 liters of prepared pumpkin juice):

3 kg of apples, peeled and cored;
550 g sugar (less can be done if you need pronounced sourness);
Zest of 2 lemons, grated.

Carrot

In itself, it is a very healthy vegetable, so it will be an excellent addition for preparing mixed nectars, especially since, thanks to carotene, it has an orange-yellow color similar to pumpkin. The carrot-pumpkin mixture can be prepared in the same way as the previous method. To do this you need to take (per 4 liters of finished pumpkin product):

4 pieces of carrots;
1-2 cups sugar (to taste);
1 packet of vanilla sugar;
2-3 clove inflorescences (optional).

Prepare carrot juice, mix with pumpkin juice and boil. Pour into sterile containers and roll up.

Important!To improve your health, you need to drink 0.5 glasses of pumpkin juice every morning half an hour before meals. For better absorption of carotene, you can add another teaspoon of sour cream, cream or vegetable oil (especially important for pumpkin-carrot mixture).

Orange

Another ingredient included in a pumpkin drink can be orange juice. Oranges have a red-orange color, a lot of useful substances and a citrus aroma. To prepare a wonderful, bright drink, you will need (for 4 liters of pumpkin juice):

4 things. peeled oranges;
5 tablespoons of sugar.
A small pinch of citric acid.
You can add vanilla at the tip of the knife.
Squeeze the juice from the oranges through a juicer, stir with sugar, vanilla and citric acid. Mix two ready-made juices, boil, pour into jars, and roll up.

To prepare a version of the drink with dried apricots, you must first cook a compote from these dried fruits. The compote recipe is simple and doesn’t take much time:
Rinse 300 grams of dried apricots thoroughly under running water, cut into pieces with a knife and place in a container prepared for cooking compote;

Pour dried fruits with 2.5 liters of water;
Add 150 g sugar;
Add a little citric acid (to taste) or pour in 1 tablespoon of lemon juice.
After boiling, simmer over low heat for 8-10 minutes.
Mix the compote with pumpkin broth, boil the mixture for no more than 3 minutes and roll up.

Cranberry has antipyretic and anti-inflammatory effects, and in combination with pumpkin it will become a vitamin home pharmacy for a long winter period. When making this useful preparation for the winter, you need:

Squeeze juice from 3 kilograms of washed cranberries;
Mix cranberry juice with 3 liters of prepared pumpkin liquid;
Add 800 g of sugar to the mixture (less or more can be used).
Boil the substance for 5 minutes.
Pour into sterilized jars and seal.

Are there any harms and contraindications?

In addition to all of the above beneficial properties, pumpkin has certain contraindications for consumption:

There may be an allergy or individual intolerance to this product. Therefore, you need to start drinking this drink in small portions and monitor your condition. Particular care must be taken when introducing it into a child's diet.

People with reduced secretory function of the stomach and a tendency to diarrhea should not drink this drink due to the fact that this juice has a powerful cleansing property, which can cause severe irritation of the gastrointestinal tract, as well as an exacerbation of the above diseases.

All of the above suggests that drinking pumpkin juice, either as a stand-alone drink or in a mix with other vegetables and fruits, brings more invaluable benefits to people’s health than harm, especially in winter. Of course, consultation with your doctor is required so as not to harm yourself and your child. If you use our recipes, you can prepare this excellent preparation for the winter yourself and without unnecessary fuss.

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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.

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!

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.

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.

Pumpkin juice with carrots

Ingredients:

carrots – 3 pcs.;
pumpkin – 200 g.

Preparation

Pumpkin and carrot juice for children

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

Pumpkin-carrot juice with pulp

Juicing recipes

pumpkin juice

3 l

35 minutes

38 kcal

5 /5 (1 )

Wonderful, healing pumpkin juice without any harmful additives or flavorings can be prepared ahead of time for the winter, and then enjoy remembering the orange summer. Next, I will tell you how to make pumpkin juice and reveal the secrets of simple recipes for delicious juice.

Pumpkin juice: beneficial properties and contraindications

Pumpkin juice contains a huge amount of minerals, trace elements and rare vitamins, including T, D and K. This juice contains potassium, magnesium, calcium and iron. Pectin, which is contained in excess, normalizes metabolism and works as an antioxidant. Polysaccharide helps cleanse the body of toxins and harmful substances, improves blood circulation. This orange miracle contains a record amount of carotene - 5 times more than carrots.

We can confidently say that pumpkin juice has a beneficial effect on the functioning of all our organs and systems. It has a calming effect and promotes wound healing. In addition, this low-calorie product is a good helper for those who want to get rid of extra pounds.

How to drink pumpkin juice? Fresh pumpkin juice is made using a juicer or grated and squeezed through cheesecloth. It is advisable to drink freshly squeezed pumpkin juice on an empty stomach., half an hour before breakfast, 100-150 ml at a time. Thus, you receive a powerful vitamin charge of vigor and well-being. For a full healing effect, as well as weight loss, you need to take the juice three times a day before meals, 20-30 minutes. If you have insomnia, take a glass of juice with a teaspoon of honey. It acts like a pleasant and mild sleeping pill.

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How to make pumpkin juice at home - recipe

Kitchen appliances and utensils:

3-liter saucepan;
submersible blender (juicer or sieve);
ladle;

jars for ready-made juice;
iron covers;
key for sealing cans.

Main products:

Ingredient Selection

The best varieties of pumpkin for juice are “Butternut” or “Muscat”. This pumpkin is very aromatic, juicy, and the flesh is bright orange due to its high beta-carotene content. It looks like a large yellow-orange pear and is often found on sale. Also juicy and sweet pulp of the Kherson variety pumpkin. These are flat fruits with a gray skin with light gray stripes and spots. Altair pumpkin would also be good for juice.. It is also juicy and sweet, with yellow flesh. The fruit of this pumpkin is flat, the skin is gray.

The brighter the flesh, the better - such a pumpkin contains more vitamin A. Choose a pumpkin that is not too large (up to 3 kg). A mature pumpkin weighs more than it seems at first glance. Its tail should fall off on its own when the fruit is fully ripe. If it is cut, this means that the vegetable was picked while it was still unripe. There should be no damage to the pumpkin skin. It is better to buy a whole pumpkin, since the cut one may be rotten, and the rotten part was simply cut out.

Step-by-step recipe for pumpkin juice without additives

Video recipe for pumpkin juice without additives

This video shows a good and simple recipe for pumpkin juice.

Pumpkin juice without additives. The best recipe.

This is just an awesome recipe, the juice turns out very, very tasty.
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Make your loved ones and loved ones happy.
Bon appetit!
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Recipe:
Pumpkin - 3 kg (weight of peeled pumpkin)
Sugar - 0.5 kg
Water – 2 liters
Citric acid – 10 g (2 teaspoons)

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2016-11-18T14:30:39.000Z

Recipe for pumpkin juice with orange for the winter

This juice is prepared very quickly and easily. Lemon and oranges will give it a piquant sourness and a pleasant citrus flavor.

Cooking time: 50 minutes.
Number of servings: 6 liters of juice.

Main products:

3 kg pumpkin;
3 oranges;

450 grams of sugar;
3/4 lemon.

Step by step recipe

Just like in the first recipe, the pumpkin needs to be cut into pieces, add water and put on fire. The water should completely cover the pumpkin. Bring to a boil and cook until the pumpkin is soft.
Squeeze the juice of lemon and oranges. Make sure there are no seeds in the juice.
Grind the cooked pumpkin directly in the pan with an immersion blender. You should get homogeneous juice.
Add orange and lemon juice and sugar to the pan. Stir to dissolve the sugar and taste the juice. If it's not sweet enough, adjust the taste.
Place on the fire, bring to a boil and cook after boiling for another 10 minutes, stirring the juice occasionally.
While the juice is cooking, sterilize the jars. This can also be done using a microwave. Pour some water into the bottom of the jar and turn it on at full power for a couple of minutes. Boil the lids in boiling water.
When the juice has boiled for 10 minutes, remove the foam, if any. Now the juice can be poured into jars. Pour hot juice into the jar, close the lid and roll it up with a special key. From this quantity of products you should get 6 liter jars of juice. Turn the jars upside down and wrap them well.
Leave them until they cool completely. When the jars have cooled completely, transfer them to the place where you usually store canned food. And in winter you will have tasty and healthy juice for your family.

Video recipe for pumpkin juice with orange

Here you can watch an interesting video recipe for our juice.

Pumpkin juice with oranges for the winter (without a juicer) | Pumpkin Recipes

We can preserve pumpkin juice for the winter with orange at home. No juicer!!! Preparing pumpkin.
Pumpkin juice is very tasty and healthy. By canning homemade juice, you provide your family with additional vitamins in winter.
Especially if you have a lot of pumpkins and you don’t know what to cook with pumpkin? Be sure to watch my video recipe and you will learn how to make pumpkin juice!
The recipe is very simple, especially since my recipe contains everything step by step. So even a beginner can handle it :) Any questions? Ask in the comments!
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We will need:
Based on 1 kg of pumpkin:
Pumpkin – 1kg
Orange – 1 piece
Sugar - 150g
Lemon – 1/4pcs
Weigh your pumpkin (already peeled) and increase the amount of food by the same amount as your kilogram of pumpkin.
Peel the pumpkin, cut into pieces and fill with water to completely cover. When our pumpkin is cooked and becomes soft, we grind it with an immersion blender. Next, add orange juice, lemon juice and sugar. Cook for 10 minutes and roll up.
Cook with pleasure!!!
Bon appetit!!!

#pumpkin #juice #winter preparations #preservation
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There are many varieties of pumpkin juice.

General cooking principles:

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

Traditional pumpkin and carrot juice recipe

Ingredients:

Whole large pumpkin;

Four carrots;

A pinch of citric acid.

Cooking method:

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

Ingredients:

Pumpkin - 3.5 kg;

5 medium carrots;

Dried apricots - 400 g;

Water - 4 l.

Cooking method:

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

Ingredients:

Pumpkin - 1 kg;

Carrots - 4 pieces;

Celery - 100 g;

Granulated sugar - 150 g.

Cooking method:

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.

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

Ingredients:

Pumpkin - 1 kg;

Carrots - 3 pieces;

Olive oil - 1 teaspoon per glass of finished juice.

Cooking method:

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

Ingredients:

1 kg pumpkin;

3 medium carrots;

Sugar - 100 g;

One and a half liters of water;

4 medium sized apples.

Cooking method:

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

Ingredients:

A kilogram of pumpkin;

Carrots - 500 g;

100 g sugar;

Two lemons.

Cooking method:

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

Pumpkin and carrot juice in a slow cooker

Ingredients:

Pumpkin - 2 kg;

Carrots - 6 pieces;

Two liters of water;

500 g granulated sugar;

1 teaspoon vanilla sugar.

Cooking method:

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.

Tricks and Tips:

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”.

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

Cook with us! Bon appetit!

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