In the cold season, the lack of vitamins is more acute than ever. Carrot juice harvested in season will help to avoid this. It is better to cook it from young and juicy carrots. In this case, about 600 ml of juice is obtained from 1 kg of vegetables.
Ingredients
- Carrots - 3 kg
- Sugar - 250 g
- Citric acid - 0,5 tsp.
- Water - 500 ml
Step-by-step cooking recipe
Pass the carrots through the juicer.
Add citric acid, sugar, water and cook for 10 minutes over medium heat.
Pour the hot juice into sterilized jars, roll up and turn upside down.
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