Homemade Pumpkin Juice
- Flow temperature:Room temperature
- Processing Type:Cooking
Forgotten taste of childhood! Let's start pumpkin tasting with juice. A classic of the genre of three-liter cans of Soviet grocery stores. Pumpkin juice has always been useful, sweet, loved! And below is my mother’s proven recipe. For many years now we have been drinking homemade pumpkin juice. On the eve of All Saints' Day, Chelyabinsk food-blogger and journalist Lena Moskalenko cooked pumpkin specifically for Woman’s Day and offers to taste everything from a Moroccan snack to an exquisite French dessert.
Peel the pumpkin, remove the seeds, grate the pulp on a medium or fine grater.
Pour sugar ( 1.5 cups) with water, heat until dissolved, add lemon juice and let it boil for 5–7 minutes.
Pour pumpkin with lemon-sugar syrup, pour in the remaining volume of water and put on slow fire - boil pumpkin to softness, then beat with a blender at high power or rub through a sieve.
Ready juice back on the stove, bring to a boil, pour into sterile jars and roll up turnkey.
Date: 09.10.2018, 23:21 / Views: 91582
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