fruit juice

Ingredients for 1 servings:

• 2 kg apples, apricots or pears
• ½ kg carrot(s)
• 10 liters of water
• 1 kg sugar
• 2 lemons

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

homemade

Apple and carrot juice: Peel, quarter, and core the apples, peel, and finely chop the carrots. Boil both in about 2 liters of water for one hour. Purée the cooked fruit and carrots using a hand blender or food processor; no large pieces should remain. Bring 8 liters of water to a boil. When the water is hot, add the sugar and the juice of 2 lemons. Once the water boils, add the puréed fruit and the water it was boiling in. Keep in mind that this is 10 liters of liquid, and you can’t exactly make this in a small saucepan. Everything needs to simmer for 15-20 minutes. Wash the juice bottles and heat them in the oven to 110-120 degrees Celsius, as you’ll need to pour the hot juice directly into the bottles. When the juice is ready, remove the bottles one by one from the oven, fill them with juice (up to the rim), and seal them immediately. Let it rest until the juice cools, then store in a cool, dark place. Because you seal the bottles immediately while they’re still boiling hot, a vacuum is created as they cool, which ensures the juice stays fresh for a very long time. You can also use pears or apricots, but always in combination with carrots. The apricot-carrot juice is sweeter than the apple-carrot juice, but both are very refreshing. It’s also ideal for children; my son loves the apple-carrot juice. I haven’t tried the pear-carrot juice yet, but it’s supposed to be good too.