Homemade Pumpkin Juice
A homemade pumpkin juice you will fall in love with. The pumpkin soaks overnight with sugar and citric acid, then simmers with apples and is finished with citrus juice, pineapple juice and syrup. One pot gives you 13 litres of undiluted drink that keeps all winter thanks to sterilisation.
Method
01.
Cut the cleaned and peeled pumpkin into larger cubes and put them in a large pot. Sprinkle with the sugar and citric acid, pour over the water and leave to rest in a cool place for 12 hours.
02.
Then add the peeled apples cut into cubes and cook until completely soft. Once cooked, add the juice of the orange and lemons, the pineapple juice and the syrup – I add multivitamin, but it depends on your taste. Stir, leave to cool and rest again, ideally until the next day, so that the flavours blend beautifully.
03.
Finally, blend with an immersion blender. Sterilise the pumpkin juice for 20 minutes at 180 °C; for drinking straight away, dilute with water at a ratio of 3:1.
04.
This quantity makes 13 litres of undiluted pumpkin juice.
