Pumpkin juice - the best recipes for making a drink at home. Pumpkin juice at home - a recipe for cooking
No wonder the pumpkin is called the queen of the garden, oh no wonder! So many delicious, fragrant and beautiful dishes can be made from pumpkin! And add to porridge, and to meat, and to vegetable stew, and to desserts. A universal product and quite affordable, which is important. And so useful! It contains beta-carotene, and vitamins, and potassium, and magnesium, and iron ... And the calorie content of pumpkin is only 22 kcal per 100 g. In general, pumpkin is a welcome guest on the table! Pumpkin is well stored in a dry ventilated cellar or subfloor, but you can also harvest it for the winter.
Today I want to offer you to prepare pumpkin juice for the winter through a juicer. Pumpkin pulp is quite dense, and squeezing the juice out of it without a juicer is quite difficult. But if you have this wonderful assistant - a juicer, then making juice is not difficult.
So, for the preparation of pumpkin juice through a juicer for the winter, we need: actually beautiful pumpkin, sugar or honey and lemon juice.
Wash the pumpkin, cut in half, remove the seeds with a spoon. We peel the skin and cut the pumpkin into small cubes. The net weight of peeled pumpkin is 1.7 kg.
Pass slices of pumpkin through a juicer.
Do not throw up the squeezes - you can make a wonderful compote from them or use them for baking or casseroles. If you do not plan to use the spin immediately, you can freeze them in a bag.
Today I cooked half a serving, from 900 g of pumpkin 550 ml of juice turned out.
Pour juice into a saucepan, pour 1 liter of water, add the juice of half a lemon (about 2 tablespoons) and sugar. If you will use honey - add a little, adjusting the taste, about 2-3 tbsp.
Bring the juice on the stove to a boil and pour into pre-sterilized jars. Screw tight and leave to cool. Pumpkin juice for the winter through the juicer is ready! Color, taste, aroma - all this will please you and your family when in winter you will be treated to this wonderful drink!
Bon Appetit!
Remember the summer!
Pumpkin juice for the winter: recipes
Option one.Run pumpkin flesh through a meat grinder. Fold the chopped pulp into a juice cooker, let it boil for about 40 minutes, after it boils. Pour hot juices into prepared containers or bottles, pasteurize for 15 minutes at a temperature of 85 degrees.
Option two.
Grind the prepared pulp, warm up to 90 gr., Let it stand for literally 5 minutes, and then pour it into jars, cover with the processed lids and set for sterilization for 15 minutes. After successful sterilization, quickly seal them with lids and refrigerate. Transfer to a dark place for storage.
Pumpkin juice for the winter at home.
Chop the pumpkin into slices or rub, squeeze the juice. For this purpose, it is very convenient to use a juicer. In 1 liter of the resulting liquid, add 100 ml of honey. Warm everything together to 80 g., And then pour it into the processed containers and pasteurize in a water bath. Pumpkin juice for the winter through a juicer ready!How to make juice from pumpkin for the winter.
1 kilogram tyk. Prepare the pulp in accordance with all the rules. Grate it, dilute with sugar syrup, stir, cook on a sufficiently low fire for about a quarter of an hour. Remove the saucepan, cool the contents. Grind the pumpkin with a sieve, return to the saucepan. Add a squeeze squeezed from one lemon. Bring to a boil, boil for about 10 minutes. Once the cooking is complete, pour the drink into steamed cans, roll up.
Try to prepare and.
Pumpkin juice for the winter with orange.
Chop the medium peeled pumpkin into pieces, dilute with water so that it reaches the surface of the vegetable slices. After the boil begins, cook for 3 minutes. Cool, grind the pumpkin through a sieve, return to the pan again. Add 195 g of sugar and 10 g of citric acid. Squeeze out the liquid part of the three oranges, send it here. Bring the liquid to a boil and immediately turn it off, pour into jars.
Pumpkin and carrot juice for the winter.
Cut pumpkin pulp, 4 peeled carrots and 490 g dried apricots. Throw all the ingredients in a saucepan, pour some water. After the start of the boil for about two hours. Cool the contents of the pan, leave the broth. Beat pumpkin slices, slices of dried apricots and carrots in a blender, pour into an empty saucepan, pour a glass of broth. Add here 15 g of “lemons” and 1.25 kg of sugar. Further heat treatment is the same as in the recipes described above.
Try these recipes as well.
Required Products:
2 oranges
- water - a couple of liters
-? Art. granulated sugar
- kilogram of pumpkin pulp
Cooking:
Wash the vegetable, cut the peel, rub on a grater. Cook the syrup from sugar and water. Throw the grated pumpkin pulp, rearrange on a stove, bring to a boil. After the vegetable mixture boils, reduce the heat, boil for five minutes in medium heat, let cool. Separate the liquid part from the oranges, combine with the pumpkin mass. Whisk with a blender.
Consider and.
The benefits of pumpkin juice.
Pumpkin is very popular. This is due to the fact that it contains a large number of useful substances, which are especially necessary during the winter cold weather. In just a glass of drink, fill the body's need for vitamins A and E. By treating yourself to a delicious pumpkin treat, you will strengthen your immunity and improve your intestines. The recipe is quite simple:
Prepare the pumpkin fruit, cut into a cube and twist the milking puree state. Add additional ingredients - granulated sugar, apples, cranberries, oranges, citric acid, etc. Stir, pour into processed bottles or cans, cork after pasteurization.
Pumpkin juice for winter through juicer.
Pass the small pumpkin slices through a juicer. To taste, throw sugar, bee honey, some orange juice or other desired ingredients into the drink. Do not throw pumpkin pulp! This is a great filling for cake and pie. You can also use vegetable mass as a face mask. To preserve the drink for the winter, it is necessary to give in to pasteurization, and then pour it on the prepared container.
Manual cooking method.
Chop the pumpkin flesh into a small cube, load the raw materials into a large saucepan. Pour the pulp with water to cover it with liquid. Cook vegetables until soft. In a similar way, you can cook the raw materials in the oven. This will make the drink even tastier and more aromatic. Rub steamed pulp with a sieve, dilute. If necessary, dilute with boiling water, add granulated sugar, “lemon”, and heat again for 10 minutes. This will avoid the risk of damage during storage. Use sterilized containers for spills.
Recipe with citric acid.
Cook on very low heat, making sure that the vegetable cubes do not stick to the walls of the dishes. As soon as the pumpkin boils, carefully remove the foam, continue cooking for another half hour. After that, leave the pulp to steam under the lid. Rub the still warm mass through a sieve. Return the liquid mass to the stove, stir, pour 1.5 kg of sugar, 35 g of citric acid, heat to a temperature of 90 degrees. Boil for 10 minutes, then pack and add crystalline fructose or honey. If desired, citric acid can be replaced with several oranges or lemons. A very useful combination is obtained by adding apples. The combination is just incredible!
Recipe with lemon.
Ingredients:
Pumpkin - 1 kg
- granulated sugar - 1 kilogram
- water - one and a half liters
- lemon - 2 pieces
Stages of cooking:
Grind the peeled pumpkin to a state of gruel or chop into small slices, put in an enameled basin or pan. Sprinkle sugar on top, leave for half an hour, stir to start the process of juice allocation. Add water, stir to allow sugar to dissolve, and reposition to fire. Cook vegetables for about ten minutes, remove from heat and cool. Grind the mass through a sieve, pour in lemon juice. After adding it, boil the total mass and prepare in the usual way for the winter.
A lemon recipe may be different.
Boil two liters of water, pour 0.25 kg of sugar. So you made the syrup. Add grated pumpkin pulp to boiling syrup. Reduce the heat to a minimum, let the liquid boil for 15 minutes. Puree the resulting mass or wipe through a sieve, pour the juice from one lemon, and rearrange it on the fire. Lemon can be replaced with orange. Instead of one lemon, take 3 oranges and another pinch of citric acid.
Some housewives love to harvest pumpkin juice with cranberries. In their opinion, such a drink is simply super-healthy. For cooking, you will need the same amount of juice and cranberries and pumpkin. Honey or sugar must be added to the total mass. Clear proportions do not exist here, it is necessary to focus on your own taste. Boil the total mass and pour into the processed bottles.
Despite the fact that pumpkin drink is very healthy, it must be consumed with caution. Not everyone can benefit. For example, with ulcers of the stomach or intestines, acute forms of diabetes mellitus, cholecystitis, increased acidity of the stomach, such a drink is not recommended to drink in large quantities. If you suffer from urolithiasis, then it is better to exclude the drink from the diet altogether. Do not experiment if you have diarrhea. Pumpkin drinks cleanse the body well, so diarrhea with its use can only increase.
Surely you read all of our recipes. If you are cooking for the first time, try to prepare a regular pumpkin juicy pulp. You taste it and you will understand whether you like it or not. Be sure to treat your kids with this drink. If everyone is satisfied, you can proceed with cooking options with cranberries, lemon, orange, apples and carrots. It is not necessary to roll the juice in jars. You can store it in bottles in an ordinary refrigerator. However, in this case, the drink can be stored for a minimum amount of time. There are also advantages of this method of harvesting - it allows you to save more vitamins.
What should I do if the pumpkin in the garden has become envious (or they sell it very cheaply in the market closer to the fall), and have you already eaten pumpkin pie and porridge? It is a pity to throw out the leftovers, and fresh vegetables are not stored for long. There are several ways: freeze, mashed or rolled up in the form of juice.
We’ll talk about him. And to convince you to cook it, remember what pumpkin juice is useful for.
The benefits and harms of pumpkin juice
“Pumpkin cleanses the body” is a popular and, what is rarely the case, true belief. It removes toxins, helps with poisoning and even with infection by radioactive elements. All thanks to pectin (also found in beets, carrots, citrus fruits, apples). He himself is practically not absorbed, but absorbs everything harmful.
There is also a scattering of vitamins in the pumpkin: A, B, E and a rare vitamin K useful for blood, as well as ascorbic acid (vitamin C).
Pectin normalizes digestion, lowers cholesterol, improves intestinal activity. It would seem a sheer benefit. But pumpkin juice can not be consumed by everyone, and even by healthy people - in quantities that do not go beyond a healthy framework. Why?
Part - just because of the effect on the intestines. With constipation, all pumpkin derivatives are your savior, but with diarrhea and a tendency to it, it is better to completely abandon them. Even from the seeds. You also need to be attentive to people sensitive to carotene. If the body responds with an allergy to carrots, the pumpkin will have the same reaction.
To everyone else whose body tolerates all the components of pumpkin well, we offer several options for how to prepare pumpkin juice for long-term storage.
Pumpkin juice for the winter through a juicer
General principle: pass the pumpkin through a juicer and pasteurize. Then pour into sterilized jars and roll up. Without additives, such a workpiece is stored pretty well, especially in a cold place, but with sugar and natural preservatives it will last even longer. It will definitely survive until winter.
Cans are sterilized by steam, the lids are also sterilized, or they are dipped in boiling water for several seconds.
A juicer usually produces pulp already. If you want a thicker, wipe what is left in it, through a sieve or grind in a mashed blender and add to the juice.
And now directly to the recipes.
With lemon
For 1 kg of pumpkin, take 1 lemon and 250 g (large glass) of sugar. You can take it more or less, depending on how much you like sweets.
Squeeze the pumpkin and lemon. Most juicers have a citrus nozzle.
Mix the resulting juices in a saucepan. Add pumpkin pulp if desired. Pour granulated sugar.
Stir thoroughly, simmer until sugar dissolves.
Bring the mixture to a boil and immediately remove from heat.
Pour into sterilized jars, roll up, turn upside down and allow to cool.
Store in a cool place (a cellar, balcony or garage is best, make sure that the banks do not burst in cold weather). Store open jars strictly in the refrigerator!
With orange
Sugar in this version will be less than in the previous one, and more citrus fruits. For 1 kg of pumpkin you will need 3 oranges, 15 g of citric acid and 200 g of sugar (a small glass).
Squeeze the pumpkin and oranges.
Mix pumpkin juice with sugar and bring to a boil, stirring. Make sure sugar is completely dissolved.
Add orange juice and citric acid, mix everything thoroughly again.
Sterilize the jars and pour the mixture. Roll up, turn over and wait for cooling.
Put in storage.
With honey
Honey is an excellent preservative. Once upon a time, fruits and berries were harvested in honey. Vegetables - no worse!
For 1 kg of pumpkin you will need to take 2 tbsp. l honey. If it is too sweet, add citric acid to the tip of the knife.
Squeeze the pumpkin juice.
Heat until the first bubbles appear, that is, almost to a boil.
Remove from heat, add honey and, while hot, stir until dissolved.
Pour into prepared jars, roll up. Allow banks to cool upside down.
Clean in a cool place.
Pumpkin juice in a juicer for the winter
In a juicer, juice is made using steam. A pumpkin is laid in the upper container, peeled and peeled and cut into small pieces; water is poured into the lower one to the mark. The juice cooker is put on fire, and - the process has begun. Water will evaporate, pass through the pumpkin and, together with everything tasty and healthy, drain down the spout or tap directly into the desired container. The liquid at the outlet does not appear immediately, it will be necessary to let it boil.
You can add sugar to the raw materials directly in the cooker (again, so that it does not spoil longer) and other fruits and vegetables, which we will discuss in the recipe below. And under the faucet, you can immediately substitute sterilized banks, and roll up as it fills.
Or, collect juice in a saucepan to heat again, adding additional ingredients. About this - also below.
With apple
The proportions here will be similar to the method of preparation in a juicer: 250 g of sugar per 1 kg of pumpkin. And also 1 kg of apples.
Peel pumpkin and apples from peel and seeds, cut into slices.
Fold in a juice cooker, cover with granulated sugar.
Fill the lower container with water and put on fire.
Substitute a sterilized jar under the tap. When it is full, roll up with a sterilized lid.
Turn the jar over and leave it alone until it cools.
Then store in a cool place.
With carrots
Carrots, like pumpkins, have a bright color. Carotene is responsible for it both there and there. Both vegetables are very healthy, but different in taste. Carrots are cut, so for 1 kg of pumpkin we take 2 carrots so as not to interrupt the typically pumpkin soft flavor. And sugar will need 200 g.
Squeeze out the carrots.
Peel, chop, and put the pumpkin in a juicer. Fall asleep with sugar.
Fill the container with water, put the juice cooker on fire.
To collect the juice, substitute the pan. When he stops going, put the pan on the fire, pour in carrot juice and bring to a boil. Mix.
Remove from heat, pour into prepared jars and roll up.
Turn over the jars, after cooling, remove the stored.
Preparations for these recipes will preserve many useful substances. Bon Appetit!
Vegetable juices are a popular type of drink that can be found on store shelves or prepared independently at home. This popularity is due not only to taste, but also to the benefits associated with a high content of vitamins and minerals.
It is generally believed that fresh vegetables are healthier than boiled or canned vegetables, but vegetable juices are not inferior to fresh products in their selection of vitamins. Juices from vegetables support the immune system, helping to avoid various diseases and autumn-spring colds. Among vegetable juices, pumpkin juice is one of the best substances that we need.
Useful properties of pumpkin juice
According to archaeologists, the birthplace of the pumpkin familiar to us is Mexico, where it was grown long before our era. In Europe, this plant was introduced by the Spaniards only in the 16th century, after which it began to spread throughout the continent. Juicy pulp of pumpkin was enjoyed with food and added to various dishes, and juice and seeds were considered therapeutic agents. People were well aware of the amazing properties of this plant. Until now, in the modern world, pumpkin is deservedly one of the best home healers.
Pumpkin juice is a good drink to maintain immunity. It contains many useful substances that play an important role in the fight against diseases. Less than half a liter of fresh pumpkin juice will help to enrich the body with a daily intake of phosphorus, potassium, magnesium and vitamins A, B, C and E. In the list of medicinal properties of pumpkin, vitamin K in its pulp occupies a separate position. This vitamin is quite rare, and it is responsible for the normalization of blood coagulation.
Also among the properties of this healthy drink it is worth noting the high content of fiber and pectin, which have a beneficial effect on the gastrointestinal tract. It is well known that dietary fiber is not absorbed in the intestine, but cleans its walls of accumulated toxins and decay products, which are then excreted from the body.
To prepare freshly squeezed pumpkin juice, you do not need to have supernatural strength or excellent culinary skills - everything is quite simple. If you have a juicer at home - an easy-to-use device that significantly saves time and makes work easier - getting the desired drink is easy. If there is no juicer, then you can grate the pulp of a pumpkin on a grater, then wrap in clean gauze folded in several layers and squeeze.
Freshly squeezed pumpkin juice has a sweetish taste, but specific notes are felt in it, so not everyone will like it. If you are one of such people, then you can dilute pumpkin juice with some other juices, for example, fruit, vegetable or berry.
Pumpkin juice can be improved with just a few drops of lemon juice, it goes well with carrot juice. If you lack natural sweetness, you can always add a little sugar. The taste at the same time becomes more saturated, pleasant and soft. Pumpkin juice can also be preserved for the winter, if it is not possible to keep the pumpkin fresh for a long time.
Product pretreatment
Before you prepare pumpkin juice, you must carefully select the products. To prepare a sweet, saturated pumpkin juice, you need to select fresh young fruits with bright orange pulp, weighing up to about 5-7 kg. Fresh, not overripe pumpkin has a higher content of natural fructose and carotene.
To prepare the juice, it is necessary to peel the fruit from the skin and seeds, cut the pulp into pieces. Having cleaned and sliced \u200b\u200bthe pumpkin, with the help of gauze or a juicer, we get juice. If other fruits or vegetables are added during cooking, then they also need to be pre-cleaned, and then squeezed juice.
Freshly squeezed juice is not recommended to be stored for a long time, it is better to use it immediately after preparation. But at the same time, pumpkin juice is also suitable for harvesting for the winter. Next, we prepared the best recipes for pumpkin juice at home.
The best recipes for pumpkin juice
Recipe 1: Pumpkin Juice with Cranberries
The combination of cranberries, honey and pumpkin is known for its amazing taste. Cranberries are high in vitamins and minerals. You can also use other berry, fruit or vegetable juices.
Ingredients
- 2 kg cranberries;
- 2 kg of pumpkin;
- to taste honey or sugar.
Cooking method
We clean and cut the pumpkin into small pieces, squeeze the juice in a juicer. If the juicer is not at hand, then you can grate the pumpkins and squeeze the juice with gauze. Wash cranberries and squeeze juice out of it in the same way. Mix pumpkin and cranberry juice, add honey or sugar to taste. It is advisable to squeeze the juice right before use.
This recipe does not take much time and effort, but as a result you get tasty and healthy pumpkin juice for the winter. This drink will be at hand in the winter cold and will be able to provide the family with all the substances necessary for the body during the difficult period of the widespread spread of colds and flu. Such juice can be stored in sterilized jars for a long time, and after opening the jar, it does not spoil for a long time in the refrigerator.
Ingredients
- 1 kg of pumpkin (pulp);
- 250 g of sugar;
- 2 liters of water;
- 1 lemon.
Cooking method
We heat the water over low heat and slowly add sugar, bring to a boil. Grate pumpkin pulp on a grater and pour boiling sugar syrup. Mix, keep on very low heat for about fifteen minutes. After that, remove the pan from the heat and let the contents cool.
Next, grind the pumpkin using a blender or rubbing it through a sieve. Squeeze lemon juice into the pan, mix. The resulting juice must be brought to a boil and, stirring, boil for ten minutes. After that, the juice is poured into sterilized jars and rolled up.
When preparing juice from pumpkin and lemon, it is worth using the right dishes: best enameled, without chips. Sour dishes are not recommended to be cooked in aluminum dishes due to the influence of an acidic environment (especially under the influence of high temperature) on the metal. In this case, toxic compounds are formed, which, together with food, enter the body.
How to make pumpkin juice with an orange? The recipe for pumpkin juice with oranges is not much different from the previous recipe. We will increase the amount of citrus three times and add two to three teaspoons of citric acid (10-15 g).
Ingredients
- one medium pumpkin;
- 200 g of sugar;
- 10-15 g of citric acid;
- three oranges;
- water.
Cooking method
Cut the pumpkin into slices and fill it with water. Water should reach the uppermost pieces. We put on fire and bring to a boil, after which we cook for no more than 5 minutes. Let the contents cool, then use a sieve to wipe the pumpkin. We return the resulting product to the pan, add citric acid and sugar. Using a juicer or manually squeeze the juice from oranges and mix it with pumpkin. We return the mass to the fire and bring to a boil, after which we immediately turn it off and pour it into banks.
When choosing apples for juice, you should pay attention to green varieties, which are considered more useful. If you couldn’t find the green ones, you can choose any, but try not to take the overripe fruits.
Ingredients
- 1 kg of pumpkin
- 250 g sugar
- 1 kg of apples
- zest of one lemon.
Cooking method
Peel the pumpkin and apples from the peel, squeeze the juice separately in the juicer. We mix apple and pumpkin juice in a pan, add sugar and lemon zest, previously grated on a fine grater. Without bringing the juice to a boil, keep it on fire for no more than five minutes. After that, leave the pumpkin and apple juice on the turned-off stove for a few more minutes, but do not let it cool down too much - we pour it into the cans still hot.
How to cook pumpkin juice with carrots and dried apricots? Sometimes it’s useful to add other vitamin-rich vegetables or fruits to pumpkin juice. This improves the taste and gives the drink additional benefits. We offer you another recipe for pumpkin juice enriched with beta-carotene and trace elements by adding carrots and dried apricots.
Ingredients
- 3 kg of pumpkin;
- four medium carrots;
- 500 g dried apricots;
- 1.2 kg of sugar;
- 3 l of water;
- 15 g of citric acid.
Cooking method
We clean the pumpkin and carrots, cut the slices together with dried apricots. We put everything in a pan, fill it with water and set it on fire. Bring to a boil and cook for about two hours. Wring out the cooked mixture and cool to room temperature. We do not throw out the drained broth, it will come in handy later on.
In a blender, beat the cooked pieces of dried apricots, pumpkins and carrots, and then mix the resulting mashed potatoes with one glass of broth. Pour into a clean pan, add citric acid and sugar. Bring to a boil and cook until sugar is completely dissolved.
Pumpkin juice - contraindications
Pumpkin juice is not recommended for people with low acidity of the stomach and irritable bowel syndrome. Pumpkin and any pumpkin products should be completely excluded from the diet of people suffering from severe disorders in the digestive tract, as well as with diarrhea. Quite rarely, but still there are people who show an allergic reaction to carotene. Also, some people may have an individual intolerance to other substances contained in the pumpkin.
Our body in winter especially needs a large amount of minerals and vitamins to increase
resistance to all infections, boost immunity. There are many ways to do this, but few people know that the most ordinary pumpkin, or rather, its juice, successfully copes with this problem. It would seem that there is nothing special in the vegetable. But it turns out that it is an extremely healthy drink not only for an adult, but also for a child. It is enough to consume 2 cups of wonderful juice a day and you can cover the daily requirement of the body for phosphorus, potassium, magnesium, vitamins E, A, C. And at the same time, the figure will not suffer at all. Moreover, pumpkin juice is known for its healing properties. It is used to treat diseases of the stomach and intestines, you can defeat insomnia. Due to its vitamin K content, it eliminates low blood coagulability. As you can see, the benefits of the drink are not in doubt. It remains only to learn how to prepare juice from pumpkin.
Healing Pumpkin Juice
You can drink the drink freshly squeezed, or you can also prepare for the future. Fresh pumpkin juice (fresh) is very simple. It is necessary to peel the vegetable from the skin, remove the insides, cut the pulp into small pieces. Next, prepare the prepared pieces through a juicer or meat grinder.
Squeeze through cheesecloth. And that’s it, the process is over. Drink to health! It is better to cook in small portions, but daily. And another tip: do not throw away any pulp or seeds. The pulp can be used for other dishes or for compresses, and the seeds can be used either as a separate product or for baking.
To prepare with pulp for the winter, you will not need much effort. The recipe is very simple. You need to take a small pumpkin (1 kg), granulated sugar (glass), water (up to 2 l) and lemon juice.
To make pumpkin juice with pulp for the winter, it is better to take a vegetable with a brighter orange color, it contains more carotene. Peel the pumpkin from rough skin and seeds. Cut the flesh into small pieces (or grate with large holes). Put everything in a pan. Pour with clean water, fill with sugar and cook on a slow fire. Bring to a boil and continue cooking for 10 minutes (the vegetable should become much softer). While the pumpkin is being boiled, squeeze the juice out of the lemon. After time, the cooked mass should be cooled and thoroughly wiped through a fine sieve. Next, add to the resulting wiped mass. Now pumpkin juice must be cooled. And you can drink on health. According to the same recipe, pumpkin juice with pulp is prepared for the winter. To do this, you need to bring the drink to a boil again, boil for 4 minutes and pour into sterilized cans. Cork and cool the container with pumpkin juice.
There are many recipes for preparing pumpkin juice for the future. You can also add vegetables and fruits to it. And then the juice from pumpkin with pulp, prepared for the winter, not only multiplies its useful properties several times, but also becomes tastier.
Pumpkin is very well stored, preserving its taste and healing qualities, so that this unusual juice can be drunk all year.
