Pumpkin juice
15 servings
60 minutes
Pumpkin juice is a bright drink with a slight tang and refreshing citrus aroma. Its history goes back to the traditions of Russian cuisine, where pumpkin has long been used in preparing healthy and nutritious dishes. The combination of sweet pumpkin flesh with orange juice creates a harmonious balance of flavors, while added lemon acid gives a pleasant freshness. This drink not only enriches the body with vitamins but also pairs wonderfully with desserts, smoothies, and baked goods. It can be served chilled on a hot day or as a main ingredient for creating original culinary masterpieces. Opening a can of pumpkin juice always inspires the creation of exquisite treats.
1
Prepare all ingredients. Sterilize the jars for juice over steam on the stove or in the microwave.
2
Cut the pumpkin into small pieces, place it in a pot, and cover it with cold water.
- Pumpkin flesh: 2 kg
3
Boil the pumpkin until cooked, occasionally skimming off the foam.
4
Juice the oranges, you should get about 200 ml. If it's more, it's not a problem; if it's less, it's better to squeeze more.
- Oranges: 4 pieces
5
Blend the pumpkin with water.
6
Add orange juice.
- Oranges: 4 pieces
7
Add citric acid and sugar. Stir and return to the heat.
- Citric acid: 1 teaspoon
- Sugar: 300 g
8
Bring to a boil and simmer on low heat for 15 minutes, occasionally skimming off the foam.
9
Pour the juice into jars and seal with sterilized lids.
10
Open the juice when inspiration strikes to make a smoothie, pumpkin panna cotta, cheesecake, or any other dish.
