Vegetable juices and, in particular, pumpkin – the real well of useful substances, vitamins and minerals. Juice of pumpkin is necessary for maintenance of protective forces of an organism and increase in immunity. It can be prepared in house conditions and even to prepare for the winter.
It is required to you
- For are fresh a succus:
- - 1 kg of the peeled pumpkin;
- - 0.5 kg of a cranberry;
- - 100 g of liquid honey.
- For preparation of juice for the winter:
- - 2 kg of the peeled pumpkin
- - 200 g of granulated sugar;
- - 2 large oranges;
- - ½ tsps of citric acid.
Instruction
1. Pumpkin is known for the useful properties which also juice which is pressed from its pulp isn't deprived. At juice of pumpkin there is seldom found vitamin K improving blood clotting, but, besides, it is a valuable source of cellulose and pectin, well influencing and stimulating the functions of digestive tract improving digestion and accelerating processes of a metabolism in an organism. Only one and a half glasses of pumpkin juice are enough to satisfy the daily need of an organism for vitamins A, B, E and C and also in magnesium, phosphorus and potassium.
2. Juice can be squeezed out of pulp of pumpkin as by means of the household juice extractor, and - having rubbed with "a grandmother's way" it on a small grater and having wrung out through the clean gauze put in two layers. To enrich taste of juice, to increase its nutrition value, pumpkin juice can be mixed also with other fruit and vegetable juices, it is especially tasty with orange or with cranberry.
3. For preparation of juice use the broken ripe fruits of saturated orange color are fresh. It is convenient to cut off a dense peel of pumpkin the special peeler with the "floating" edge allowing to repeat all bends of a surface of this vegetable. It is necessary to remove seeds from pumpkin and to cut it on small pieces. The fresh wrung-out pumpkin juice should be stored in the fridge in glasswares with densely closed cover no more than 6 hours while all its useful qualities remain.
4. To drink juice at once, miss pumpkin and a cranberry via the juice extractor and add honey to the turned-out juice. Well mix. If necessary, honey can be added still.
5. For the winter you can prepare pumpkin juice according to other recipe. Put the pumpkin peeled and cut on medium-sized pieces in a pan, fill in with a small amount of water that it only covered pumpkin. You cook on slow fire, after boiling about 3-5 minutes. Then drain water, and process pulp the blender or wipe through a metal sieve cloth. Add juice from two oranges to the turned-out puree, sugar and citric acid, boil on slow fire, constantly stirring slowly, and at once pour in banks for conservation.