Pumpkin-Carrot Juice for Winter

Cooking method

1. Step 1:

   

   In this recipe I'll show you how to make carrot and pumpkin juice for winter. Gather the ingredients you'll need.

2. Step 2:

   

   Peel and grind the carrots. Use a fine grater, or a blender — a blender draws out more juice. If you use a blender, cut the carrots into large chunks first.

3. Step 3:

   

   Transfer the pulp to cheesecloth and squeeze out the juice. Mix it with sugar syrup and season with lemon juice. For the syrup, combine the sugar and water in a saucepan in the amounts above and bring to a boil. Cook over moderate heat, stirring, until the sugar dissolves, then take it off the heat and cool slightly.

4. Step 4:

   

   Do the same with the pumpkin. Peel it and cut it into large cubes.

5. Step 5:

   

   Blend it and squeeze out the juice. You can also use a juicer for both the carrots and the pumpkin, in which case there's no need to squeeze.

6. Step 6:

   

   Mix the pumpkin juice with sugar syrup.

7. Step 7:

   

   Season it with lemon juice.

8. Step 8:

   

   Combine both juices in a pot.

9. Step 9:

   

   Put the pot over the heat and bring it to a boil.

10. Step 10:

    

    Let it boil for five minutes, then strain the juice and pour it into jars that you've sterilized beforehand. Seal the jars with sterilized lids, turn them upside down, wrap them up, and wait until completely cool. Then store the juice long-term in the cellar.