In autumn I always cook apple and carrot juice for the winter. There is nothing complicated in this process. It will take a juicer, juicy apples, carrots and a little patience. The juice can be filtered through cheesecloth, but I prefer it with pulp.
Step-by-step cooking recipe
Cut the apples into quarters and peel the seeds.
Cut the carrots into small pieces.
Pass the blanks through the juicer.
Pour the resulting juice into a deep saucepan and bring to a boil.
Add sugar, citric acid and boil for 10 minutes.
Pour the hot juice into a sterilized container and roll it up.
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