Unpretentious and at the same time such a healthy vegetable as a pumpkin, earned the honorary title of king of the garden. And this is due not only to the simplicity of its cultivation, but also to the versatility of use, and its rich vitamin composition.
By its taste, pumpkin goes well with most vegetables, so the range of its use in culinary recipes is quite wide: from first courses to dessert. At the same time, it can be boiled, fried, baked, made jam, etc. However, pumpkin juice, which contains all the useful components, is considered the most useful option for eating pumpkins. At the same time, making pumpkin juice at home is not at all difficult.
Pumpkin Fresh
1 Option
Pass the peeled and chopped pumpkin through a juicer, add a spoonful of lemon juice and honey to the fresh juice . You can also make a vitamin cocktail by taking 250 g of pumpkin pulp, 1 large red apple and 100 g of peeled carrots. Pass everything through a juicer and, adding lemon juice and honey, consume for half an hour - it is during this period that all useful substances are stored in the maximum amount.
Option 2
This is an old grandmother's way of making juice out of pumpkins. Just rub the pulp of the pumpkin and, if desired, other vegetables and fruits on a fine grater, and squeeze the juice through several layers of gauze. This method is good when introducing the first feeding to babies, when the minimum amount of juice is needed.
Pumpkin juice for winter
The easiest way, of course, is to make pumpkin juice in a juicer, but if it is not, then this is not a reason to deny yourself the pleasure of drinking this drink in winter and spring. You just have to work a little more, nothing impossible exists.
There are several other ways to make pumpkin juice at home:
1. From the peeled and sliced medium slices of pumpkin pulp using a juicer, we get the juice, which we put in a saucepan and bring to a boil. Then we add sugar at the rate of 100 g per 1 liter of juice obtained and a third of a teaspoon of citric acid per the same volume. We boil for another 5 minutes and pour into prepared sterile jars, which we cork and, turning over, cover with something warm. Cooled cans can be lowered into the cellar or stored in the pantry.
2. 1 kg of pumpkin pulp should be grated with a grater and pour boiling sugar syrup prepared from 2 liters of water and a glass of sugar. All this is boiled for 15 minutes and cooled. Then the boiled pulp is rubbed through a very fine sieve and, adding fresh 1 lemon, boil again for 15 minutes, after which the prepared juice is poured into sterile jars and rolled. But this is the most labor-intensive way to make pumpkin juice at home.
Pumpkin juice is very good for the prevention of colds and infectious diseases and increase immunity. It’s enough just to drink half a glass of such fresh juice per day for children and a glass for adults, so that many ailments are bypassed, especially since pumpkin juice at home is not so difficult to cook, especially in the presence of kitchen appliances.